blend · pan sauce
★ STARRED KITCHENPrep 10 minDriftdock Kräutercreme
Independent adaptation of a publicly published Patrick Mahler recipe. Not affiliated with, sponsored by, or endorsed by Patrick Mahler.
From a starred kitchen.
Ratio
Ingredients
- Herbs — 160 g Kräuter
- Egg White — 160 g Eiweiss
- Salt — 5 g Salz
- Xanthan — 2 g Xantan
- Grapeseed Oil — 400 ml Traubenkernöl
- Vinegar — 60 g Essig
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
Driftdock Kräutercreme 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 · 7 stars · 3 national awards
- Sumacdepot Light Aux Herbes★★★ KITCHEN
- 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
Patrick Mahler. Swiss / lake fish. Cited awards include: Michelin 2* (Focus ATELIER, Park Hotel Vitznau).
Originally published as Kräutercreme.
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 Patrick Mahler / Christian Nickel / GaultMillau.ch (Königsmakrele) (published as “Kräutercreme”). Full citation lives in Provenance.