Brickhall Quark-Dip

Name: Brickhall Quark-Dip
Prep time: 10 min
Total time: 10 min
Yield: about 1½ cups (360 ml)
Cuisine: Asian
Ingredients: 200 g Sonnenblumen- oder Erdnussöl Sunflower Oil; 150 g Quark Fromage Blanc; 1 TL Paprika edelsüss (5 ml) Paprika; 1 TL indisches Curry (5 ml) Curry Powder; 1 Msp Ras el Hanout (1.25 ml) Mixed Spice; Salz (2 g) Salt; Pfeffer (0.5 g) Pepper

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

A chef-cited dip from the catalog.

Ratio

Sunflower Oil 218 mlFromage Blanc 145 mlPaprika 5 mlCurry Powder 5 mlMixed Spice 1 ml

Ingredients

Sunflower Oil — 200 g Sonnenblumen- oder Erdnussöl
Fromage Blanc — 150 g Quark
Paprika — 1 TL Paprika edelsüss (5 ml)
Curry Powder — 1 TL indisches Curry (5 ml)
Mixed Spice — 1 Msp Ras el Hanout (1.25 ml)
Salt — Salz (2 g)
Pepper — Pfeffer (0.5 g)

Method

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

Companion jar

Brickhall Quark-Dip 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 · 7 stars · 1 national award

Clayrow Asia-★★★ KITCHEN
Olivegate Schalotten-Kräuteröl★★★ KITCHEN
Amberway Nam Pla Phrik★ STARRED KITCHEN
Midtown Buttermilk★★★ KITCHEN

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 Quark-Dip (Curry–Paprika).

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

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 “Quark-Dip (Curry–Paprika)”). Full citation lives in Provenance.

Companion jar