On the jar: Olivecourt Citrus-Honey
blend · dressing
★ STARRED KITCHENPrep 10 minTahini-Salatdressing
Independent adaptation of a publicly published Marcel Koolen recipe. Not affiliated with, sponsored by, or endorsed by Marcel Koolen.
Citrus-Honey from a starred kitchen.
Ratio
Ratio by volume: Tahini 30 ml, Cilantro 45 ml, Salted Zest 5 ml, Sambal 10 ml, Honey 8 ml, Lemon Juice 45 ml, Water 45 ml, Olive Oil 35 ml, Salt 5 ml
Tahini 30 mlCilantro 45 mlSalted Zest 5 mlSambal 10 mlHoney 8 mlLemon Juice 45 ml
Ingredients
- Tahini — 2 EL Tahini (Sesampaste) (30 ml)
- Cilantro — 3 EL frischer Koriander, fein gehackt (45 ml)
- Salted Zest — 1 TL gesalzene Zitronenschale, fein gehackt (5 ml)
- Sambal — 2 TL Sambal Manis (10 ml)
- Garlic — 1 Zehe Knoblauch, gerieben
- Honey — 1 ½ TL Honig oder Ahornsirup (7.5 ml)
- Lemon Juice — 3 EL Zitronen- oder Limettensaft (45 ml)
- Water — 3 EL Wasser (45 ml)
- Olive Oil — 7 TL Olivenöl (optional) (35 ml)
- Salt — 1 TL Salz (5 ml)
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.
Provenance
Marcel Koolen works in Alpine / foraged modern European at 7132 Silver; credentials include Michelin 2* (7132 Silver, Vals).
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 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 Marcel Koolen / GaultMillau CH (published as “Tahini-Salatdressing”). Full citation lives in Provenance.