Safran-Ingwer Dip

Name: Safran-Ingwer Dip
Prep time: 10 min
Total time: 10 min
Yield: 130 ml
Cuisine: Asian
Ingredients: 0.2 g Saffron; 15 ml Ginger; 2 g Lemon Zest; 22 ml Lemon Juice; 90 ml Grundsauce

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

Safran-Ingwer Dip from a starred kitchen.

Ratio

Ginger 15 mlLemon Juice 22 mlGrundsauce 90 ml

Ingredients

Saffron — 0.2 g
Ginger — 15 ml
Lemon Zest — 2 g
Lemon Juice — 22 ml
Grundsauce — 90 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

Tanja Grandits works in Aroma- and colour-driven modern European at Stucki / Tanja Grandits; credentials include Michelin 2* (Stucki / Tanja Grandits, Basel); GaultMillau Koch des Jahres 2014, 2020 (19 points).

Adapted from a Tanja Grandits recipe (Tanja Grandits / Tagesanzeiger (fondue chinoise sauces)).

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 Tanja Grandits / Tagesanzeiger (fondue chinoise sauces) (published as “Safran-Ingwer Dip”). Full citation lives in Provenance.