stove · butter emulsion
★ STARRED KITCHENPrep 10 minCook 15 minYeast-Truffle Butter Finish
Independent adaptation of a publicly published Noah Sandoval recipe. Not affiliated with, sponsored by, or endorsed by Noah Sandoval.
FINISHING BUTTER · PASTA PLATING SAUCE
A finishing butter for pasta plating sauce.
Noah Sandoval's yeast-truffle butter for pasta.
On the jar
YEASTTRUFFL
- Method
- stove
- Yield
- about ¾ cup
- Ingredients
- 4
Stove sauce. Cook from the recipe
Ratio
Ingredients
- Butter4 Tbsp yeast butter + 2 Tbsp truffle butter (85 g)
- Water1/2 cup pasta water (120 ml)
- Parmesan1/4 cup grated (25 g)
- Lemon Zest1/4 tsp orange zest (0.5 g)
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-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:
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Provenance
Chef of Oriole in Chicago, a Michelin-starred tasting restaurant; James Beard Best Chef: Great Lakes 2025.
Originally published as Yeast–Truffle Butter Finish.
More from this kitchenFAQ
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 rye capellini (published as “Yeast–Truffle Butter Finish”). 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.