Spargel-Vinaigrette

Name: Spargel-Vinaigrette
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 300 ml
Cuisine: French Classic
Ingredients: 250 ml Asparagus Stock; 12.5 ml Potato; 22.5 ml White Wine Vinegar; 7.5 ml Lemon Juice; 1 g Salt; 0.2 g Cayenne; 30 ml Corn Oil; 22.5 ml Olive Oil

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

Spargel- from a starred kitchen.

Ratio

Asparagus Stock 250 mlPotato 13 mlWhite Wine Vinegar 23 mlLemon Juice 8 mlCorn Oil 30 mlOlive Oil 23 ml

Ingredients

Asparagus Stock — 250 ml
Potato — 12.5 ml
White Wine Vinegar — 22.5 ml
Lemon Juice — 7.5 ml
Salt — 1 g
Cayenne — 0.2 g
Corn Oil — 30 ml
Olive Oil — 22.5 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

Hans Haas works in Austrian-German classical / product-driven at Tantris; credentials include Michelin 2* (Tantris, Munich; chef 1991–2020).

Adapted from a Hans Haas recipe (Hans Haas / Kaisergranat (marinierter weisser Spargel)).

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 Hans Haas / Kaisergranat (marinierter weisser Spargel) (published as “Spargel-Vinaigrette”). Full citation lives in Provenance.