Rote Beet-Raspberry-Marinade

Name: Rote Beet-Raspberry-Marinade
Prep time: 5 min
Total time: 5 min
Yield: about 1¼ cups (320 ml)
Cuisine: French Classic
Ingredients: 5 g Hay Hay; 92 ml grapeseed oil Grapeseed Oil; 75 g Himbeermark Raspberry; 13 g Zucker Sugar; pectin Pectin; 75 g Himbeersauce Raspberry; 25 tsp Beet Juice (125 ml) Beet; 58 g Quittenessig Quince Vinegar; salt (2 g) Salt; light starch Cornstarch; 51 ml Hay Oil Hay Oil

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

A savory marinade for chicken, pork, or salmon.

Ratio

Grapeseed Oil 92 mlBeet 125 mlQuince Vinegar 58 mlHay Oil 51 ml

Ingredients

Hay5 g Hay
Grapeseed Oil92 ml grapeseed oil
Raspberry75 g Himbeermark
Sugar13 g Zucker
Pectinpectin
Raspberry75 g Himbeersauce
Beet25 tsp Beet Juice (125 ml)
Quince Vinegar58 g Quittenessig
Saltsalt (2 g)
Cornstarchlight starch
Hay Oil51 ml Hay Oil

Method

Pour to the lines in order (bottom → top): Grapeseed Oil, Beet, Quince Vinegar, Hay Oil.
Add finishing notes: Hay, Raspberry, Sugar, Pectin, Raspberry, Salt.
Cap the jar and shake until emulsified.

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Provenance

Heinz Reitbauer works in Austrian / vegetable-forward at Steirereck; credentials include Michelin 2* (Steirereck).

Originally published as Rote Rüben–Himbeer-Marinade.

Adapted from a Heinz Reitbauer recipe (Heinz Reitbauer / ORF Schmeckt Perfekt (Rote Rüben Heu)).

FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Heinz Reitbauer / ORF Schmeckt Perfekt (Rote Rüben Heu) (published as “Rote Rüben–Himbeer-Marinade”). Full citation lives in Provenance.

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