https://gastrophysics.brege.org/tags/sauce/ Recent content in Sauce on Gastrophysics Hugo en Copyright (c) 2026 Wyatt Brege Sun, 11 Dec 2022 16:56:56 -0500 https://gastrophysics.brege.org/post/what-is-pesto/ Sun, 11 Dec 2022 16:56:56 -0500 https://gastrophysics.brege.org/post/what-is-pesto/ A short pesto note and a recipe-template example. https://gastrophysics.brege.org/recipes/pesto-aioli/ Wed, 01 Jan 2020 00:00:00 +0000 https://gastrophysics.brege.org/recipes/pesto-aioli/ <h2 id="pesto-aioli">Pesto Aioli</h2> <p><strong>Chef:</strong> Wyatt Brege</p> <p><strong>Yield:</strong> 6 Quarts</p> <h3 id="ingredients">Ingredients</h3> <ul> <li>1 bn Basil leaves (approx. 1 quart unpacked or cut)</li> <li>1/2 Cup Garlic Clove</li> <li>1 Cup Extra Virgin Olive Oil</li> <li>1 ea Lemon (juice + zest)</li> <li>1 Handful Baby Spinach</li> <li>1 Cup Water</li> <li>1 Gallon Mayonnaise</li> </ul> <h3 id="directions">Directions</h3> <ol> <li> <p>In the blender, puree all ingredients into a pesto minus mayonnaise until smooth</p> </li> <li> <p>Whisk the pesto with the mayonnaise in a large mixing bowl until thoroughly combined</p> https://gastrophysics.brege.org/recipes/basil-pesto/ Mon, 01 Jan 2018 00:00:00 +0000 https://gastrophysics.brege.org/recipes/basil-pesto/ <h2 id="basil-pesto">Basil Pesto</h2> <p><strong>Chef:</strong> Wyatt Brege</p> <p><strong>Yield:</strong> 1 Quart</p> <h3 id="ingredients">Ingredients</h3> <ul> <li>2 Bunch Basil</li> <li>8-10 clove Peeled Garlic</li> <li>3 Cup Extra Virgin Olive Oil</li> <li>1/4 Cup Seasonal Tree Nuts (shelled whole)</li> <li>1/4 Cup Grated Parmesan</li> <li>tt Salt and Black Pepper</li> </ul> <h3 id="directions">Directions</h3> <p>In a medium sized mixing bowl, combine the ingredients (sans parmesan) with the immersion blender. Fold in the parmesan. Store in 1 Quart deli container.</p> <h3 id="notes">Notes</h3> <p>It is important to use actual extra virgin olive oil and not pomace or salad oil. The bite of the olive is a key flavor component of pesto.</p>