PANTRYFLEX

blend · dressing

★★★ KITCHENPrep 10 min

Tallowhouse Crémeuse Aigre-Douce

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

For greens, grains, and roasted vegetables.

Ratio

Ratio by volume: Almond Butter 15 ml, Tamari 30 ml, Sesame Oil 15 ml, Maple Syrup 15 ml, Lemon Juice 30 ml
Almond Butter 15 mlTamari 30 mlSesame Oil 15 mlMaple Syrup 15 mlLemon Juice 30 ml

Ingredients

  • Cashews — 20 g cashews (soaked/drained)
  • Almond Butter — 1 tbsp whole almond puree (15 ml)
  • Tamari — 2 tbsp tamari/soy (30 ml)
  • Sesame Oil — 1 tbsp toasted sesame oil (15 ml)
  • Maple Syrup — 1 tbsp maple syrup (15 ml)
  • Lemon Juice — 2 tbsp lemon juice (30 ml)
  • Espelette — 2 pinches Espelette (1 g)

Method

  1. This sauce needs a blender — the jar is for storing it, not making it.
  2. Combine measured ingredients and blend until smooth.
  3. Taste and adjust salt and acid.

Companion jar

Tallowhouse Crémeuse Aigre-Douce 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:

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Provenance

Romain Meder. French / vegetable-forward. Cited awards include: Michelin 3* Plaza Athénée (exec under Ducasse).

Originally published as Sauce Crémeuse Aigre-Douce (Cajou).

Adapted from a Romain Meder recipe (Romain Meder / Académie du Goût).

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 Romain Meder / Académie du Goût (published as “Sauce Crémeuse Aigre-Douce (Cajou)”). Full citation lives in Provenance.

Companion jar