PANTRYFLEX

stove · herb sauce

★ STARRED KITCHENPrep 10 minCook 15 min

Flinthouse 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

Ratio by volume: Cream 200 ml, Milk 100 ml, Horseradish 45 ml, Lemon Juice 15 ml, Creme Fraiche 101 ml
Cream 200 mlMilk 100 mlHorseradish 45 mlLemon Juice 15 mlCreme Fraiche 101 ml

Ingredients

  • Cream200 g Rahm
  • Milk100 g Milch
  • Horseradish3 EL frischer Meerrettich (45 ml)
  • Gelatin1 Blatt Gelatine
  • Lemon Juice1 EL Zitronensaft (15 ml)
  • SaltS+P (2 g)
  • PepperS+P (0.5 g)
  • Creme Fraiche100 g Crème fraîche

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

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:

4 kitchens · 3 stars · 4 national awards

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 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 Silvia Manser / GaultMillau CH (Gebeizter Lostallo-Lachs) (published as “Meerrettich-Espuma”). Full citation lives in Provenance.