blend · pan sauce
★ STARRED KITCHENPrep 10 minDriftrail Pistaziensauce
Independent adaptation of a publicly published Mitja Birlo recipe. Not affiliated with, sponsored by, or endorsed by Mitja Birlo.
From a starred kitchen.
Ratio
Ingredients
- Pistachios — 100 g Pistazien, geschält (overnight soak)
- Water — 300 g Wasser
- Black Garlic — 15 g schwarzer Knoblauch
- Pistachio Oil — 30 g Pistazienöl
- Salt — Salz (2 g)
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.
Companion jar
Driftrail Pistaziensauce wants a blender — make it from this page.
The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:
4 kitchens · 4 stars · 5 national awards
- Red Wine–Cassis Steak MarinadeNATIONAL AWARD WINNER
- Umberroom Black Garlic–honey–soy Glaze★ STARRED KITCHEN
- Saffronhall Asparagus MustardNATIONAL AWARD WINNER
- Midtown Buttermilk★★★ KITCHEN
First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Mitja Birlo. Swiss / fire cooking. Cited awards include: Michelin 2* (The Counter, Zürich); GaultMillau Koch des Jahres (ex-7132 Silver).
Originally published as Pistaziensauce.
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 — its companion jar is below.
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 Mitja Birlo / GaultMillau.ch (Zander) (published as “Pistaziensauce”). Full citation lives in Provenance.