PANTRYFLEX

blend · pan sauce

★ STARRED KITCHENPrep 10 min

Indigopoint Salsa

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

From a starred kitchen.

Ratio

Ratio by volume: Red Wine Vinegar 500 ml, Water 1000 ml, Olive Oil 43 ml
Red Wine Vinegar 500 mlWater 1000 mlOlive Oil 43 ml

Ingredients

  • Bread — 100 g pane
  • Red Wine Vinegar — 500 g aceto di vino
  • Water — 1 L acqua (1000 ml)
  • Ginger — 30 g zenzero
  • Olive Oil — 40 g EVO
  • Salt — sale (3 g)
  • Pepper — pepe (1 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.

Companion jar

Indigopoint Salsa 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:

4 kitchens · 4 stars · 5 national awards

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Provenance

Ugo Alciati. Piedmontese. Cited awards include: Michelin 1* (Guido / Alciati).

Originally published as Salsa Nera.

Adapted from a Ugo Alciati recipe (Ugo Alciati / Identità Golose).

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 Ugo Alciati / Identità Golose (published as “Salsa Nera”). Full citation lives in Provenance.

Companion jar