Kapuzinerkresse-Emulsion

Name: Kapuzinerkresse-Emulsion
Prep time: 10 min
Total time: 10 min
Yield: 400 ml
Cuisine: American
Ingredients: 80 g Nasturtium; 77.67 ml Egg White; 20 ml Rice Vinegar; 10 ml Lime Juice; 10.56 ml Honey; 14.56 ml Yogurt; 220 ml Vegetable Oil; 0.3 g Xanthan

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

Citrus-Honey from a starred kitchen.

Ratio

Egg White 78 mlRice Vinegar 20 mlLime Juice 10 mlHoney 11 mlYogurt 15 mlVegetable Oil 220 ml

Ingredients

Nasturtium — 80 g
Egg White — 77.67 ml
Rice Vinegar — 20 ml
Lime Juice — 10 ml
Honey — 10.56 ml
Yogurt — 14.56 ml
Vegetable Oil — 220 ml
Xanthan — 0.3 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.

Provenance

Tristan Brandt works in Modern German at Opus / Brandt lineage; credentials include Michelin 2* (Opus / Brandt lineage).

Adapted from a Tristan Brandt recipe (Tristan Brandt / first-party (Kaisergranat Kapuzinerkresse)).

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.

What do the quantities mean?

Amounts in the ingredient list are from the published source, converted to ml and grams where the ingredient allows. On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Tristan Brandt / first-party (Kaisergranat Kapuzinerkresse) (published as “Kapuzinerkresse-Emulsion”). Full citation lives in Provenance.