Hans Haas Sauce Recipes
Independent adaptations of Hans Haas' publicly published recipes. Not created by, affiliated with, sponsored by, or endorsed by Hans Haas.
By the numbers
4
recipes
25%
pour-and-shake ready
2.6:1 fat to acid
field median 2.7:1
11.5
ingredients per recipe, field average 6.8
White wine vinegar is Hans's acid of choice, showing up in 2 of 4 recipes.
Compared with the whole catalog, Hans reaches more often for corn oil (75% vs 0%), potato (50% vs 1%), and white wine vinegar (50% vs 9%).
Recipes
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For the person who cooks.
One glass jar · five sauces as fill lines. Starts with 1 recipe adapted from Hans Haas. Recipe pages keep the credit. Build it and name it for them.
1 kitchen · 2 stars
- Balsamico-Dressing★ STARRED KITCHENOn the jar: BALSAMICO
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Kitchens
- Tantris · Munich
Awards
- Michelin ★★ (Tantris, Munich; chef 1991–2020)
Citations
- Asparagus Vinaigrette · adapted from Hans Haas / Kaisergranat (marinierter weisser Spargel)
- Hausdressing · adapted from Hans Haas / Tantris recipe bank (2.5 L)
- Balsamico-Dressing · adapted from Hans Haas / Tantris recipe bank (2.5 L)
- Mignonette Sauce · adapted from Hans Haas / Bocuse d'Or Winners (small cuttlefish with warm egg yolk)
Every recipe lists its source and original title in the Provenance section of the recipe page.