Chinoise Grundsauce

Name: Chinoise Grundsauce
Prep time: 10 min
Total time: 10 min
Yield: about 2¼ cups (550 ml)
Cuisine: French Classic
Ingredients: about 2 yolks (37.08 g) Egg Yolk; 1/8 cup lemon juice (30 ml) Lemon Juice; 1 tsp Dijon mustard (5 ml) Dijon Mustard; about ⅛ tsp (0.5 g) Salt; 1 cup + 1/4 cup canola oil (300 ml) Canola Oil; about ¾ cup (198 ml) Creme Fraiche

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

SPREAD · FONDUE CHINOISE & BASE FOR FLAVOURED DIPS

In the published recipe, this is the spread for fondue chinoise.

The spread from Grandits' fondue chinoise.

On the jar

CHINOISE

Method: blend
Yield: about 2¼ cups
Ingredients: 6

Blender sauce. Cook from the recipe

Ratio

Egg Yolk 36 mlLemon Juice 30 mlDijon Mustard 5 mlCanola Oil 300 mlCreme Fraiche 198 ml

Ingredients

Egg Yolkabout 2 yolks (37.08 g)
Lemon Juice1/8 cup lemon juice (30 ml)
Dijon Mustard1 tsp Dijon mustard (5 ml)
Saltabout ⅛ tsp (0.5 g)
Canola Oil1 cup + 1/4 cup canola oil (300 ml)
Creme Fraicheabout ¾ cup (198 ml)

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

Chinoise Grundsauce 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

Tanja Grandits works in Aroma- and colour-driven modern European at Stucki / Tanja Grandits; credentials include Michelin 2* (Stucki / Tanja Grandits, Basel); GaultMillau Koch des Jahres 2014, 2020 (19 points).

Originally published as Chinoise Grundsauce (Crème-Fraîche Mayo).

Adapted from a Tanja Grandits recipe (Tanja Grandits / Tagesanzeiger (fondue chinoise sauces)).

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 Tanja Grandits / Tagesanzeiger (fondue chinoise sauces) (published as “Chinoise Grundsauce (Crème-Fraîche Mayo)”). Full citation lives in Provenance.

Is it safe with raw egg yolk?

This sauce uses raw egg yolk and is never cooked. Use pasteurized eggs if you, or anyone eating it, is pregnant, elderly, or immunocompromised. Keep it refrigerated and follow the source recipe for how long to keep it.

What if it separates?

Oil and acid emulsions can separate in the fridge; that's the fat solidifying, not spoilage. Cap the jar and shake, or let it sit at room temperature a few minutes first, then shake again.

Companion jar