On the jar: Olivehouse Kartoffelvinaigrette
stove · vinaigrette
★ STARRED KITCHENPrep 10 minCook 15 minKartoffelvinaigrette
Independent adaptation of a publicly published Silvio Germann recipe. Not affiliated with, sponsored by, or endorsed by Silvio Germann.
Kartoffelvinaigrette from a starred kitchen.
Ratio
Ingredients
- Potato — 240 g
- Shallot — 25 g
- Celery — 40 g
- Scallion — 15 g
- Sugar — 15 g
- White Balsamic — 57.14 ml
- Olive Oil — 16.48 ml
- Chives — 5 g
- Salt — 2 g
- Pepper — 0.5 g
Method
- This sauce is cooked on the stove — the jar is for storing it, not making it.
- Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
- Finish off heat; adjust seasoning.
Provenance
Silvio Germann works in Swiss / Caminada school creative at Mammertsberg; credentials include Michelin 2* (Mammertsberg, Freidorf); GaultMillau Koch des Jahres 2024.
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 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 Silvio Germann / GaultMillau CH (Saibling Escabeche) (published as “Kartoffelvinaigrette”). Full citation lives in Provenance.