blend · egg emulsion
★★★ KITCHENPrep 10 minFlintdock Dillsauce
Independent adaptation of a publicly published Andreas Caminada recipe. Not affiliated with, sponsored by, or endorsed by Andreas Caminada.
A chef-cited egg emulsion from the catalog.
Ratio
Ingredients
- Dill — 100 g Dill
- White Wine Vinegar — 200 g Essig
- Chicken Stock — 200 g Geflügelfond
- Sugar — 40 g Zucker
- Salt — Salz (2 g)
- Pepper — Pfeffer (0.5 g)
- Sunflower Oil — 500 g Sonnenblumenöl
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
Flintdock Dillsauce 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:
2 kitchens · 6 stars · 1 national award
- Coralbridge Schalotten-★★★ KITCHEN
- Ivorygate -Emulsion★★★ KITCHEN
- Ivorypoint Kürbiskernvinaigrette★★★ KITCHEN
- Midtown Buttermilk★★★ KITCHEN
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 Dillsauce.
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 (Saibling mit Rauchfisch-Mousse) (published as “Dillsauce”). Full citation lives in Provenance.