Zitronendressing

Name: Zitronendressing
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 350 ml
Cuisine: American
Ingredients: 125 g Shallot; 6 g Garlic; 100 g Lemon; 100 ml Olive Oil; 30 ml Maple Syrup; 30 ml Soy Sauce; 90 ml White Balsamic; 2 g Salt; 0.5 g Pepper

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

Zitronendressing from a starred kitchen.

Ratio

Olive Oil 100 mlMaple Syrup 30 mlSoy Sauce 30 mlWhite Balsamic 90 ml

Ingredients

Shallot — 125 g
Garlic — 6 g
Lemon — 100 g
Olive Oil — 100 ml
Maple Syrup — 30 ml
Soy Sauce — 30 ml
White Balsamic — 90 ml
Salt — 2 g
Pepper — 0.5 g

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 (Einfach Tanja / GaultMillau CH).

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 Einfach Tanja / GaultMillau CH (published as “Zitronendressing”). Full citation lives in Provenance.