Chinoise Grundsauce

Name: Chinoise Grundsauce
Prep time: 10 min
Total time: 10 min
Yield: 550 ml
Cuisine: French Classic
Ingredients: 36 ml Egg Yolk; 30 ml Lemon Juice; 5 ml Dijon Mustard; 0.5 g Salt; 300 ml Rapeseed Oil; 198.02 ml Creme Fraiche

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

Chinoise Grundsauce from a starred kitchen.

Ratio

Egg Yolk 36 mlLemon Juice 30 mlDijon Mustard 5 mlRapeseed Oil 300 mlCreme Fraiche 198 ml

Ingredients

Egg Yolk — 36 ml
Lemon Juice — 30 ml
Dijon Mustard — 5 ml
Salt — 0.5 g
Rapeseed Oil — 300 ml
Creme Fraiche — 198.02 ml

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

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).

Originally published as Chinoise Grundsauce (Crème-Fraîche Mayo).

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 “Chinoise Grundsauce (Crème-Fraîche Mayo)”). Full citation lives in Provenance.