On the jar: Cornish Chefsauce
stove · pan sauce
★ STARRED KITCHENPrep 10 minCook 15 minChefsauce
Independent adaptation of a publicly published Tim Raue recipe. Not affiliated with, sponsored by, or endorsed by Tim Raue.
Chefsauce from a starred kitchen.
Ratio
Ingredients
- Thai Chili — 2.5 g
- Dried Mushroom — 50 g
- Lovage — 80 g
- Dashi — 180 ml
- Tamari — 180 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
Berlin chef whose namesake restaurant holds two Michelin stars for Asian-inspired cooking that joins Thai aromatics, Japanese product and Chinese technique.
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.
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 My Way (Callwey) via genussfreak.de authorized reprint (published as “Chefsauce”). Full citation lives in Provenance.