PANTRYFLEX

blend · seafood sauce

★ STARRED KITCHENPrep 10 min

Sardine Cream

Independent adaptation of a publicly published Nacho Manzano recipe. Not affiliated with, sponsored by, or endorsed by Nacho Manzano.

FINISHING SAUCE · SQUAB & ROASTED MEATS

In the published recipe, this is the finishing sauce for roasted squab. The same recipe pairs it with Kalamata Emulsion, the olive emulsion.

Manzano's sardine cream for roasted squab.

On the jar

CREMA DE

Method
blend
Yield
about 1½ cups
Ingredients
3

Blender sauce. Cook from the recipe

Ratio

Ratio by volume: Olive Oil 352 ml
Olive Oil 352 ml

Ingredients

  • Sardine120 g
  • Olive Oil1½ cups (352 ml)
  • Gelatin4 g

Method

  1. This sauce needs a blender. The jar is for storing it, not making it.
  2. Combine measured ingredients and blend until smooth.
  3. Taste and adjust salt and acid.

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Companion jar

Sardine Cream wants a blender. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

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Provenance

Nacho Manzano — published sauce recipes in the PantryFlex catalog. Michelin 2–3* (Casa Marcial).

Originally published as Crema de Sardinas.

More from this kitchen

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Nacho Manzano / Madrid Fusión archive (Casa Marcial) (published as “Crema de Sardinas”). Full citation lives in Provenance.