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A small mound of crudo sits in yellow sauce with reddish droplets and a tiny garnish, served in a pale boat against a black background.

Squash Crudo Sauce

Waymond Wesley II
A squash-forward crudo sauce assembled from squash extraction, aromatic liquids and seasoning stocks.
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Ingredients
  

  • 56 g squash extraction
  • 10 g orange essence
  • 9 g allium essence
  • 3 g 5% citric–malic acid solution
  • 11 g 2:1 simple syrup
  • 8 g squash saline
  • 1 g 20% standard saline
  • 1 g chile freeze–thaw liquid
  • 1 g pre-hydrated xanthan stock

Instructions
 

Assemble 100 g sauce

  • Put 56 g strained squash extraction in a container large enough to stir.
  • Add 10 g orange essence, then 1 g chile liquid. Stir before adding the remaining seasonings.
  • Add 9 g allium essence, tasting as you go. The allium should fill the middle without covering the squash.
  • Add 3 g acid solution, 11 g syrup and 8 g squash saline in portions, tasting as you go. The sauce should taste sweet, bright, salty and punchy while the squash leads.
  • Stir in 1 g xanthan stock and check the cling. Add 1 g standard saline and taste.

Notes

Assembly quantities total 100 g. Prepare each component separately.