From Noah Sandoval's kitchen · Oriole, Chicago
stove · butter emulsion
★ STARRED KITCHENYeast Butter Sauce
From an award-winning kitchen
Ratio
CREAM 60WATER 30
Ingredients
- CREAM60 ml
- YEAST9 g
- WATER30 ml
- BUTTER227 g
- SALT3 g
- PEPPER1 g
Method
- This one needs stove heat — jar fill-lines aren’t the whole story yet.
- Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
- Finish off heat; adjust seasoning.
Provenance
Chef of Oriole in Chicago, a Michelin-starred tasting restaurant; James Beard Best Chef: Great Lakes 2025.
Originally published as Yeast Butter Sauce.
More from this kitchen →FAQ
Can this go in a shake jar?+
This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Noah Sandoval / StarChefs (Oriole rye capellini) (published as “Yeast Butter Sauce”). Full citation lives in Provenance.