Handkäs Cream

Name: Handkäs Cream
Prep time: 10 min
Total time: 10 min
Yield: about 2 cups (450 ml)
Cuisine: French Classic
Ingredients: 125 g Handkaese; about ½ shallot (25 g) Shallot; about 2 Tbsp (35 ml) Apple Wine; 3 Tbsp vegetable stock (45 ml) Veg Stock; 7 tsp cream (35 ml) Cream; about 2 Tbsp (35 ml) Milk; 1 g Caraway; 10 tsp white wine vinegar (50 ml) White Wine Vinegar; 20 tsp grapeseed oil (100 ml) Grapeseed Oil; about ¼ tsp (2 g) Salt; ⅛ tsp (0.3 g) White Pepper

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

FINISHING SAUCE · CHEESE PLATES

In the published recipe, this is the finishing sauce for Das Kochbuch. The same recipe pairs it with Handkäs Marinade Vinaigrette, the marinade.

Sven Elverfeld's Handkäs cream for cheese plates.

On the jar

HANDKAS

Method: blend
Yield: about 2 cups
Ingredients: 11

Blender sauce. Cook from the recipe

Ratio

Apple Wine 35 mlVeg Stock 45 mlCream 35 mlMilk 35 mlWhite Wine Vinegar 50 mlGrapeseed Oil 100 ml

Ingredients

Handkaese125 g
Shallotabout ½ shallot (25 g)
Apple Wineabout 2 Tbsp (35 ml)
Veg Stock3 Tbsp vegetable stock (45 ml)
Cream7 tsp cream (35 ml)
Milkabout 2 Tbsp (35 ml)
Caraway1 g
White Wine Vinegar10 tsp white wine vinegar (50 ml)
Grapeseed Oil20 tsp grapeseed oil (100 ml)
Saltabout ¼ tsp (2 g)
White Pepper⅛ tsp (0.3 g)

Method

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

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Companion jar

Handkäs Cream 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:

4 kitchens · 9 stars · 1 national award

Dill Creme Fraiche★ STARRED KITCHENOn the jar: DILL CRME
Handkäs Marinade Vinaigrette★★★ KITCHENOn the jar: HANDKAS
Horseradish Cream★ STARRED KITCHENOn the jar: HORSERADISH
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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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)).

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?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

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

Any tips for reheating it?

Warm cream and butter sauces gently, over low heat or off the heat entirely. High heat can split the fat from the liquid; if that happens, a splash of cold liquid and a whisk usually brings it back.

Companion jar