PANTRYFLEX

On the jar: Olivegate Bergamotte-

stove · cream sauce

★★★ KITCHENPrep 10 minCook 15 min

Olivegate Bergamotte

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, Vermouth 30 ml, Fish Stock 400 ml, Cream 200 ml
White Wine 100 mlVermouth 30 mlFish Stock 400 mlCream 200 ml

Ingredients

  • White Wine — 100 ml Weisswein
  • Vermouth — 2 EL Noilly Prat (30 ml)
  • Shallot — 1 Schalotte, fein gehackt
  • Fish Stock — 400 ml Fischfond
  • Cream — 200 ml Crème double
  • Butter — 30 g Butter
  • Lemon Zest — 1 Bergamotte, abgeriebene Schale (2 g)
  • Salt — Salz (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.

Companion jar

Olivegate Bergamotte- wants a whisk and a stove — make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

4 kitchens · 9 stars · 1 national award

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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).

Originally published as Bergamotte-Sauce.

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

More from this kitchen

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

Companion jar