Finishing Sauces
Five bottles built for the last thirty seconds of cooking — the spoonful that turns something correct into something you want a second plate of.
| Sauce | Made from | Size | Heat | Price |
|---|---|---|---|---|
| Slow Red | San Marzano tomatoes cooked six hours with garlic, celery, olive oil | 350 g | 0 / 5 | €14 |
| Burnt Honey & Chilli | Betuwe honey caramelised to the edge, cider vinegar, urfa, mustard | 200 ml | 3 / 5 | €12 |
| Green Sesame | Anatolian sesame, parsley, tamari, lemon, toasted garlic oil | 190 ml | 1 / 5 | €13 |
| Anchovy Butter Base | Cantabrian anchovy, cultured butter, lemon zest, black pepper | 150 g | 0 / 5 | €15 |
| Black Garlic Ketchup | Black garlic aged 21 days, tomato, date, sherry vinegar | 250 ml | 1 / 5 | €11 |
Slow Red
The sauce the kitchen was built around. San Marzano tomatoes from Casa Ferrini in the Agro Sarnese-Nocerino, cooked down for six hours in open pans until the volume falls by half and the sugars turn from bright to deep. It is not a pasta sauce with herbs in it; it is a tomato reduction you use as a base — two spoons into beans, a spoon under a fried egg, the whole jar with a kilo of pasta and a handful of pecorino.
Burnt Honey & Chilli
Honey taken past golden to the point where it turns bitter, then stopped with cider vinegar. The bitterness is the point — it stops the sweetness from flattening everything. Over roast carrots, on fried chicken, brushed onto halloumi in the last minute. Heat 3 out of 5, mostly urfa, so it arrives late and stays low.
Green Sesame
Sesame milled at Öztürk in Karaman, loosened with lemon and tamari rather than water so it stays glossy on a warm plate. Spoon it over roast aubergine, cold noodles, or a tray of charred broccoli. Contains sesame and soya; see the allergens page.
Anchovy Butter Base
Santoña anchovies from Hermanos Ortiz beaten into cultured butter with lemon zest and a lot of black pepper. A teaspoon melts into a pan of greens, a knob finishes a steak, and a smear under the skin of a chicken before roasting is the single highest-return thing in this catalogue. Keep it in the fridge and use within three weeks of opening.
Black Garlic Ketchup
Garlic held at 60°C for twenty-one days until it goes soft, black and faintly of balsamic, then cooked with tomato, date and sherry vinegar. It behaves like ketchup and tastes like something else. Chips, sausages, a cheese sandwich, and — tested extensively — cold at midnight.
Opening, keeping, finishing
- Jars are hot-filled and pasteurised, so unopened they live in a cupboard, not the fridge.
- Once open: fridge, and use Slow Red within ten days, the others within three weeks. Anchovy Butter Base freezes well in teaspoon portions.
- Add sauces off the heat wherever you can. Boiling Green Sesame splits it; boiling Burnt Honey turns it to caramel.