Bergamot Sauce

Name: Bergamot Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: about 1¼ cups (280 ml)
Cuisine: French Classic
Ingredients: 20 tsp white wine (100 ml) White Wine; 1/8 cup Noilly Prat (30 ml) Vermouth; about ½ shallot (25 g) Shallot; 1¾ cups (400 ml) Fish Stock; 1/2 cup + 2 Tbsp + 2 tsp cream (200 ml) Cream; about 2 Tbsp (30 g) Butter; 2 g Lemon Zest; about ¼ tsp (2 g) Salt

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

GREAT ON · LOBSTER; TURBOT; SEARED SCALLOPS; WHITE FISH

Great on Lobster; turbot; seared scallops; white fish.

A rich finish for pasta and roasted vegetables.

On the jar

BERGAMOT

Method: stove
Yield: about 1¼ cups
Ingredients: 8

Stove sauce. Cook from the recipe

Ratio

White Wine 100 mlVermouth 30 mlFish Stock 400 mlCream 200 ml

Ingredients

White Wine20 tsp white wine (100 ml)
Vermouth1/8 cup Noilly Prat (30 ml)
Shallotabout ½ shallot (25 g)
Fish Stock1¾ cups (400 ml)
Cream1/2 cup + 2 Tbsp + 2 tsp cream (200 ml)
Butterabout 2 Tbsp (30 g)
Lemon Zest2 g
Saltabout ¼ tsp (2 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.

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Companion jar

Bergamot Sauce 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:

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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)).

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?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

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

Any tips for reheating it?

Warm cream and butter sauces gently, over low heat or off the heat entirely. High heat can split the fat from the liquid; if that happens, a splash of cold liquid and a whisk usually brings it back.

Companion jar