PANTRYFLEX

blend · cream sauce

★★★ KITCHENPrep 10 min

Brickbench Estragon-Crème

Independent adaptation of a publicly published Andreas Caminada recipe. Not affiliated with, sponsored by, or endorsed by Andreas Caminada.

A rich finish for pasta and roasted vegetables.

Ratio

Ratio by volume: Yogurt 194 ml, Lime Juice 15 ml
Yogurt 194 mlLime Juice 15 ml

Ingredients

  • Avocado — 200 g reife Avocados
  • Yogurt — 200 g Joghurt
  • Tarragon — 1 Bund Estragon (leaves)
  • Lime Juice — Saft 1 Limette (15 ml)
  • Salt — Salz (2 g)
  • Pepper — Pfeffer (0.5 g)

Method

  1. This sauce needs a blender — the jar is for storing it, not making it.
  2. Combine measured ingredients and blend until smooth.
  3. Taste and adjust salt and acid.

Companion jar

Brickbench Estragon-Crème wants a blender — make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

3 kitchens · 8 stars · 1 national award

Build the companion jar

First run is small.

Leave an email and we’ll hold a jar with its companions on it.

Provenance

Swiss chef of Schloss Schauenstein, a castle restaurant holding three Michelin stars and 19 GaultMillau points.

Originally published as Estragon-Crème.

Adapted from a Andreas Caminada recipe (Andreas Caminada / GaultMillau Atelier (Fondue Chinoise)).

More from this kitchen

FAQ

Can this go in a shake jar?

No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Andreas Caminada / GaultMillau Atelier (Fondue Chinoise) (published as “Estragon-Crème”). Full citation lives in Provenance.

Companion jar