PANTRYFLEX

On the jar: Yeast–Truffle Butter Finish

stove · butter emulsion

★ STARRED KITCHENPrep 10 minCook 15 min

Yeast-Truffle Butter Finish

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

Noah Sandoval's Yeast–Truffle Butter Finish, from the published recipe.

Ratio

Ratio by volume: Water 120 ml
Water 120 ml

Ingredients

  • Butter — 4 Tbsp yeast butter + 2 Tbsp truffle butter (85 g)
  • Water — 1/2 cup pasta water (120 ml)
  • Parmesan — 1/4 cup grated (25 g)
  • Lemon Zest — 1/4 tsp orange zest (0.5 g)

Method

  1. This sauce is cooked on the stove — the jar is for storing it, not making it.
  2. Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
  3. Finish off heat; adjust seasoning.

Companion jar

Yeast–Truffle Butter Finish wants a whisk and a stove — make it from this page.

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

3 kitchens · 5 stars · 2 national awards

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Provenance

Chef of Oriole in Chicago, a Michelin-starred tasting restaurant; James Beard Best Chef: Great Lakes 2025.

Adapted from a Noah Sandoval recipe (Noah Sandoval / StarChefs rye capellini).

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?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Noah Sandoval / StarChefs rye capellini (published as “Yeast–Truffle Butter Finish”). Full citation lives in Provenance.

Companion jar