★ STARRED KITCHEN
Tristan Brandt Sauce Recipes
Independent adaptations of Tristan Brandt's publicly published recipes. Not created by, affiliated with, sponsored by, or endorsed by Tristan Brandt.
By the numbers
6
recipes
17%
pour-and-shake ready
7.3:1 fat to acid
field median 2.7:1
7.5
ingredients per recipe, field average 6.8
Rice vinegar is Tristan's acid of choice, showing up in 4 of 6 recipes.
Compared with the whole catalog, Tristan reaches more often for rice vinegar (67% vs 7%), mirin (50% vs 3%), and yuzu juice (50% vs 1%).
Recipes
Miso VinaigretteOn the jar: MISOVINAIGRETristan Brandt's miso vinaigrette for langoustine.Nasturtium-EmulsionOn the jar: KAPUZINERKRETristan Brandt's nasturtium emulsion for langoustine.Black Garlic MayonnaiseOn the jar: BLACKTristan Brandt's black garlic mayonnaise for langoustine.Tonka Bean VinaigretteOn the jar: TONKA-BEANTristan Brandt's tonka bean vinaigrette for wagyu and caviar.KimizuOn the jar: KIMIZUBrandt's kimizu sauce for a wagyu-caviar plate.Dashi-Nut Butter-SauceOn the jar: DASHI-NUSSBUBrandt's dashi-hazelnut butter sauce.
Kitchens
- Opus / Brandt lineage · Mannheim
Awards
- Michelin ★★
Citations
- Miso Vinaigrette · adapted from Tristan Brandt / first-party (Kaisergranat Kapuzinerkresse)
- Nasturtium-Emulsion · adapted from Tristan Brandt / first-party (Kaisergranat Kapuzinerkresse)
- Black Garlic Mayonnaise · adapted from Tristan Brandt / first-party (Kaisergranat Kapuzinerkresse)
- Tonka Bean Vinaigrette · adapted from Tristan Brandt / Port Culinaire
- Kimizu · adapted from Tristan Brandt / Port Culinaire (Wagyu–Kaviar plate)
- Dashi-Nut Butter-Sauce · adapted from Tristan Brandt / first-party (Gurke–Dashi–Nussbutter)
Every recipe lists its source and original title in the Provenance section of the recipe page.