how many grams in a teaspoon of mascarpone?

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things people ask

• How much mascarpone do I need to soften a sharp dressing or sauce?
  A teaspoon (5 g) per serving is usually enough. Stirred into a lemon-caper pan sauce for fish, or into a tomato-and-anchovy pasta dressing, that small amount blunts the acid and adds gloss without turning the dish creamy. If you want the cream to register clearly on the palate, step up to a tablespoon instead.
• Does a teaspoon of mascarpone in coffee work like cream?
  It works differently. A teaspoon (5 g) dropped into a hot espresso doesn't disperse the way cream does — it sits on the surface and slowly melts into a marbled crema, closer to a Viennese einspänner than a flat white. Stir it through and you get a richer, slightly sweet body without the dilution that a splash of milk would add.
• Can I use a teaspoon of mascarpone instead of butter to mount a sauce?
  Yes, and it's a useful move for delicate fish or vegetable jus. A teaspoon (5 g) whisked into a hot reduction off the heat gives you the same sheen butter would, with a milder, slightly tangy finish. It splits at a lower temperature than butter, though, so keep the pan below a simmer once it goes in.

related conversions

• Mascarpone: cups to grams
• Mascarpone: tablespoons to grams
• Mascarpone guide