On the jar: Sumacbend Balsamico-
stove · vinaigrette
★ STARRED KITCHENPrep 10 minCook 15 minBalsamico-Dressing
Independent adaptation of a publicly published Hans Haas recipe. Not affiliated with, sponsored by, or endorsed by Hans Haas.
Balsamico- from a starred kitchen.
Ratio
Ratio by volume: Red Port 333 ml, Madeira 333 ml, Noilly Prat 50 ml, Balsamic 260 ml, Aged Balsamic 125 ml, Truffle Jus 190 ml, Dijon Mustard 12 ml, Corn Oil 580 ml, Olive Oil 660 ml
Red Port 333 mlMadeira 333 mlNoilly Prat 50 mlBalsamic 260 mlAged Balsamic 125 mlTruffle Jus 190 ml
Ingredients
- Red Port — 333 ml roter Portwein (reduce with Madeira to 270 ml)
- Madeira — 333 ml Madeira
- Noilly Prat — 50 ml Noilly Prat
- Balsamic — 260 ml junger Aceto Balsamico
- Aged Balsamic — 125 ml alter Aceto Balsamico
- Salt — 30 g Salz
- Truffle Jus — 190 ml Trüffeljus
- Dijon Mustard — 13 g Senf (~1 EL)
- Corn Oil — 580 ml Maiskeimöl
- Olive Oil — 660 ml Olivenöl
- Sugar — Zucker (10 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.
Provenance
Hans Haas works in Austrian-German classical / product-driven at Tantris; credentials include Michelin 2* (Tantris, Munich; chef 1991–2020).
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.
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 Hans Haas / Tantris recipe bank (2.5 L) (published as “Balsamico-Dressing”). Full citation lives in Provenance.