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Tanja Grandits Sauce Recipes

Independent adaptations of Tanja Grandits' publicly published recipes. Not created by, affiliated with, sponsored by, or endorsed by Tanja Grandits.

By the numbers

9

recipes

33%

pour-and-shake ready

1.9:1 fat to acid

field median 2.7:1

5.9

ingredients per recipe, field average 6.8

Lemon juice is Tanja's acid of choice, showing up in 3 of 9 recipes.

Compared with the whole catalog, Tanja reaches more often for creme fraiche (56% vs 1%).

Recipes

Lemon DressingOn the jar: LEMONGrandits' lemon dressing.Chinoise GrundsauceOn the jar: CHINOISEThe spread from Grandits' fondue chinoise.Roasted Garlic Miso DipOn the jar: GARLIC MISOThe dip from Grandits' fondue chinoise.Beet-Rose DipOn the jar: BEET-ROSEThe dip from Grandits' fondue chinoise.Avocado-Horseradish DipOn the jar: AVOCADOThe dip from Grandits' fondue chinoise.Saffron Ginger DipOn the jar: SAFFRON-INGWThe dip from Grandits' fondue chinoise.Soy Balsamico DressingOn the jar: CITRUS-HONEYGrandits' soy balsamico dressing.Mint-DressingOn the jar: MINTTanja Grandits's mint dressing for cucumber salad.Tahini-Lemon-DressingOn the jar: TAHINI-ZITROGrandits' tahini-lemon dressing for cauliflower.

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One glass jar · five sauces as fill lines. Starts with 3 recipes adapted from Tanja Grandits. Recipe pages keep the credit. Build it and name it for them.

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Kitchens

  • Stucki / Tanja Grandits · Basel
  • 19 points · New York

More from Basel →

Awards

  • Michelin ★★ (Stucki / Tanja Grandits, Basel)
  • GaultMillau Koch des Jahres 2014, 2020

Citations

Every recipe lists its source and original title in the Provenance section of the recipe page.

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