Equipment
* optional
Ingredients
Dairy Base
- 250 g whole milk ricotta cheese, room temperature
- 60 g mascarpone cheese, room temperature
- 30 g parmesan cheese, finely grated
Aromatics and Seasoning
- 30 ml extra virgin olive oil
- 1 garlic, minced
- 15 ml lemon juice, freshly squeezed
- 1 lemon zest
- 3 g kosher salt
- 1 g black pepper, freshly cracked
Nutrition (per serving)
Method
Place the ricotta cheese in a fine mesh strainer over a bowl and drain any excess whey to prevent a watery sauce.
Using a microplane, finely grate the parmesan cheese and zest the lemon.
Mince the garlic clove into a very fine paste. You can add a small pinch of the measured salt and crush it with the side of a knife to help form a paste.
In a medium mixing bowl, combine the drained ricotta, mascarpone, grated parmesan, minced garlic, and lemon zest.
Whip the mixture vigorously with a whisk while slowly drizzling in the extra virgin olive oil and lemon juice. Continue whipping until the sauce is completely smooth and aerated.
Season the finished sauce with salt and black pepper. Taste and adjust seasoning as necessary before serving immediately over hot pasta or chilled on canapes.
Chef's Notes
- For the absolute creamiest texture, allow the ricotta and mascarpone to sit at room temperature for twenty minutes before mixing. Cold dairy resists emulsification and can lead to a lumpy final product.
- High quality whole milk ricotta makes a significant difference in this uncooked sauce. Avoid skim or low-fat varieties, which contain stabilizers that can become gummy when whipped.
- When applying this sauce to canapes, consider whipping it in a food processor for thirty seconds to achieve a perfectly pipeable, mousse-like consistency.
- Fresh herbs elevate this dish beautifully. Folding in finely chopped basil, parsley, or chives just before serving adds an excellent layer of fresh flavor.
Storage
Refrigerator: 4 days — Store in an airtight container. Stir well before reusing as some liquid may separate.
Reheating: Warm gently over low heat. If using for pasta, loosen with a splash of hot pasta water rather than heating the sauce directly in a pan to prevent splitting.
