blend · dip
★★★ KITCHENPrep 10 minBrickrail Kräuterquark-Dip
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
Ingredients
- Chives — 30 g Schnittlauch
- Tarragon — 8 g Estragon
- Dill — 8 g Dill
- Chervil — 20 g Kerbel
- Parsley — 20 g Petersilie
- Capers — 50 g Kapern (Essig)
- Caper Brine — 20 ml Kapernlake/Essig
- Anchovy — 30 g Sardellen
- Garlic — 1 Knoblauchzehe
- Olive Oil — 20 ml Olivenöl
- Salt — 10 g Salz
- Fromage Blanc — 100 g Quark
- Salt — S+P (1 g)
- Pepper — S+P (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
Brickrail Kräuterquark-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:
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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 Kräuterquark-Dip.
More from this kitchenFAQ
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 (published as “Kräuterquark-Dip”). Full citation lives in Provenance.