stove · herb sauce
★ STARRED KITCHENPrep 10 minCook 15 minFlinthouse Meerrettich-Espuma
Independent adaptation of a publicly published Silvia Manser recipe. Not affiliated with, sponsored by, or endorsed by Silvia Manser.
From a starred kitchen.
Ratio
Ingredients
- Cream — 200 g Rahm
- Milk — 100 g Milch
- Horseradish — 3 EL frischer Meerrettich (45 ml)
- Gelatin — 1 Blatt Gelatine
- Lemon Juice — 1 EL Zitronensaft (15 ml)
- Salt — S+P (2 g)
- Pepper — S+P (0.5 g)
- Creme Fraiche — 100 g Crème fraîche
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.
Companion jar
Flinthouse Meerrettich-Espuma 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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First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Silvia Manser. Swiss Alpine / modern. Cited awards include: Michelin 1* (Truube, Gais); GaultMillau 17 pts.
Originally published as Meerrettich-Espuma.
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 Silvia Manser / GaultMillau CH (Gebeizter Lostallo-Lachs) (published as “Meerrettich-Espuma”). Full citation lives in Provenance.