Rande-Rose Dip

Name: Rande-Rose Dip
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 250 ml
Cuisine: American
Ingredients: 150 g Beet; 30 ml Rose Water; 0.3 g Cumin; 2 ml Raspberry Vinegar; 90 ml Grundsauce

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

Rande-Rose Dip from a starred kitchen.

Ratio

Rose Water 30 mlRaspberry Vinegar 2 mlGrundsauce 90 ml

Ingredients

Beet — 150 g
Rose Water — 30 ml
Cumin — 0.3 g
Raspberry Vinegar — 2 ml
Grundsauce — 90 ml

Method

This sauce is cooked on the stove — the jar is for storing it, not making it.
Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
Finish off heat; adjust seasoning.

Provenance

Tanja Grandits works in Aroma- and colour-driven modern European at Stucki / Tanja Grandits; credentials include Michelin 2* (Stucki / Tanja Grandits, Basel); GaultMillau Koch des Jahres 2014, 2020 (19 points).

Adapted from a Tanja Grandits recipe (Tanja Grandits / Tagesanzeiger (fondue chinoise sauces)).

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 Tanja Grandits / Tagesanzeiger (fondue chinoise sauces) (published as “Rande-Rose Dip”). Full citation lives in Provenance.