PANTRYFLEX

On the jar: Olivegate Bergamotte-

stove · cream sauce

★★★ KITCHENPrep 10 minCook 15 min

Bergamotte-Sauce

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

Bergamotte- from a three-star kitchen.

Ratio

Ratio by volume: White Wine 100 ml, Noilly Prat 30 ml, Fish Stock 400 ml, Creme Double 200 ml
White Wine 100 mlNoilly Prat 30 mlFish Stock 400 mlCreme Double 200 ml

Ingredients

  • White Wine — 100 ml
  • Noilly Prat — 30 ml
  • Shallot — 25 g
  • Fish Stock — 400 ml
  • Creme Double — 200 ml
  • Butter — 30 g
  • Bergamot — 2 g
  • Salt — 2 g

Method

  1. This sauce is cooked on the stove — the jar is for storing it, not making it.
  2. Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
  3. Finish off heat; adjust seasoning.

Provenance

Peter Knogl works in Classic French / sauce-forward at Cheval Blanc by Peter Knogl; credentials include Michelin 3* (Cheval Blanc by Peter Knogl, Basel).

Adapted from a Peter Knogl recipe (Peter Knogl / NZZ Bellevue (Cheval Blanc)).

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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 Peter Knogl / NZZ Bellevue (Cheval Blanc) (published as “Bergamotte-Sauce”). Full citation lives in Provenance.