📝🫙I wanted to create three smooth sauces that are balanced in both texture and intensity. The first is a emulsified reduction of San Marzano tomatoes; the second is a velvety cream made with anchovies and garlic blanched in milk and thickened with xanthan gum; and the third is a vividly colored basil sauce, set using a thermal shock.
On the palate, they blend into a perfect Mediterranean balance: the sweet-tart flavor of the tomato cuts through the rich, savory depth of the garlic and anchovy sauce, while the fresh, balsamic note of the basil cleanses the palate with every bite. You’ll find out where and how I used them in the next recipe.