Yeast Butter Sauce

Name: Yeast Butter Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: about 1¼ cups (300 ml)
Cuisine: French Classic
Ingredients: 1/4 cup heavy (60 ml) Cream; 1 Tbsp active dry (9 g) Yeast; 2 Tbsp (30 ml) Water; 8 oz unsalted cubed (227 g) Butter; to taste Salt; to taste Pepper

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

FINISHING BUTTER · PASTA & ENRICHED FINISHES

In the published recipe, this is the finishing butter for rye capellini.

Noah Sandoval's yeasty butter sauce for pasta.

On the jar

YEAST BUTTER

Method: stove
Yield: about 1¼ cups
Ingredients: 6

Stove sauce. Cook from the recipe

Ratio

Cream 60 mlWater 30 ml

Ingredients

Cream1/4 cup heavy (60 ml)
Yeast1 Tbsp active dry (9 g)
Water2 Tbsp (30 ml)
Butter8 oz unsalted cubed (227 g)
Saltto taste
Pepperto taste

Method

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

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Companion jar

Yeast Butter Sauce 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:

4 kitchens · 7 stars · 5 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 (Oriole rye capellini)).

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 Noah Sandoval / StarChefs (Oriole rye capellini) (published as “Yeast Butter Sauce”). Full citation lives in Provenance.

Any tips for reheating it?

Warm cream and butter sauces gently, over low heat or off the heat entirely. High heat can split the fat from the liquid; if that happens, a splash of cold liquid and a whisk usually brings it back.

Companion jar