PANTRYFLEX

blend · cream sauce

★★★ KITCHENPrep 10 min

Fennelpass Handkäs-Creme

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

A rich finish for pasta and roasted vegetables.

Ratio

Ratio by volume: Apple Wine 35 ml, Veg Stock 45 ml, Cream 35 ml, Milk 35 ml, White Wine Vinegar 50 ml, Grapeseed Oil 100 ml
Apple Wine 35 mlVeg Stock 45 mlCream 35 mlMilk 35 mlWhite Wine Vinegar 50 mlGrapeseed Oil 100 ml

Ingredients

  • Handkaese — 125 g Bio-Handkäs
  • Shallot — 25 g Schalotten fein
  • Apple Wine — 35 ml hessischer Apfelwein
  • Veg Stock — 45 ml Gemüsefond
  • Cream — 35 ml Sahne
  • Milk — 35 ml Vollmilch
  • Caraway — 1 g Kümmelsamen
  • White Wine Vinegar — 50 ml Weißweinessig
  • Grapeseed Oil — 100 ml Traubenkernöl
  • Salt — Steinsalz (2 g)
  • White Pepper — weißer Pfeffer (0.3 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

Fennelpass Handkäs-Creme 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

Sven Elverfeld — published sauce recipes in the PantryFlex catalog. Michelin 3* (Aqua, Wolfsburg).

Originally published as Handkäs-Creme.

Adapted from a Sven Elverfeld recipe (Sven Elverfeld / Worlds of Food (Das Kochbuch)).

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 Sven Elverfeld / Worlds of Food (Das Kochbuch) (published as “Handkäs-Creme”). Full citation lives in Provenance.

Companion jar