Hausdressing

Name: Hausdressing
Prep time: 5 min
Total time: 5 min
Yield: about 10½ cups (2500 ml)
Cuisine: French Classic
Ingredients: ½ cup (125 ml) Madeira; 2 Tbsp (30 ml) Cognac; 25 tsp white port (125 ml) White Port; 3/4 cup champagne vinegar (180 ml) Champagne; 2 Tbsp (30 ml) Red Wine Vinegar; 1/8 cup balsamic vinegar (30 ml) Balsamic; 1/8 cup Aged Balsamic (30 ml) Aged Balsamic; 2 Tbsp (30 ml) Raspberry Vinegar; 2 cups + 29 tsp chicken stock (625 ml) Chicken Stock; 2 cups + 4 tsp corn oil (500 ml) Corn Oil; 1 cup + 26 tsp olive oil (370 ml) Olive Oil; 1/2 Tbsp Dijon mustard (7.5 ml) Dijon Mustard; about 1 onion (100 g) Onion; 1 clove garlic Garlic; about ¼ bunch (9 g) Parsley; about ¼ bunch (9 g) Basil; about ¼ bunch (9 g) Dill; about 1½ tsp (8 g) Salt; about ½ tsp (1 g) White Pepper; about 1 tsp (5 g) Sugar

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

DRESSING · GREEN SALADS

In the published recipe, this is the dressing for 2.5 L.

Hans Haas' Tantris house dressing for green salads.

On the jar

HAUSDRESSING

Method: shake
Yield: about 10½ cups
Ingredients: 20

Stove sauce. Cook from the recipe

Ratio

Madeira 125 mlCognac 30 mlWhite Port 125 mlChampagne 180 mlRed Wine Vinegar 30 mlBalsamic 30 ml

Ingredients

Madeira½ cup (125 ml)
Cognac2 Tbsp (30 ml)
White Port25 tsp white port (125 ml)
Champagne3/4 cup champagne vinegar (180 ml)
Red Wine Vinegar2 Tbsp (30 ml)
Balsamic1/8 cup balsamic vinegar (30 ml)
Aged Balsamic1/8 cup Aged Balsamic (30 ml)
Raspberry Vinegar2 Tbsp (30 ml)
Chicken Stock2 cups + 29 tsp chicken stock (625 ml)
Corn Oil2 cups + 4 tsp corn oil (500 ml)
Olive Oil1 cup + 26 tsp olive oil (370 ml)
Dijon Mustard1/2 Tbsp Dijon mustard (7.5 ml)
Onionabout 1 onion (100 g)
Garlic1 clove garlic
Parsleyabout ¼ bunch (9 g)
Basilabout ¼ bunch (9 g)
Dillabout ¼ bunch (9 g)
Saltabout 1½ tsp (8 g)
White Pepperabout ½ tsp (1 g)
Sugarabout 1 tsp (5 g)

Method

Pour liquids to the printed fill-lines, bottom to top.
Cap the jar and shake until emulsified.

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Companion jar

Hausdressing wants a whisk and a stove. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

4 kitchens · 8 stars · 4 national awards

Balsamico-Dressing★ STARRED KITCHENOn the jar: BALSAMICO
Lemon-Mustard-Tarragon VinaigretteNATIONAL AWARD WINNEROn the jar: CITRUS-HONEY
Citrus-Honey Tarragon Vinaigrette★★★ KITCHENOn the jar: CITRUS-HONEY
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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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 / Tantris recipe bank (2.5 L)).

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. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Hans Haas / Tantris recipe bank (2.5 L) (published as “Hausdressing”). Full citation lives in Provenance.

What if it separates?

Oil and acid emulsions can separate in the fridge; that's the fat solidifying, not spoilage. Cap the jar and shake, or let it sit at room temperature a few minutes first, then shake again.

Companion jar