stove · cream sauce
★ STARRED KITCHENPrep 10 minCook 15 minCedarbend Rande-Rose Dip
Independent adaptation of a publicly published Tanja Grandits recipe. Not affiliated with, sponsored by, or endorsed by Tanja Grandits.
Rande-Rose Dip from a starred kitchen.
Ratio
Ingredients
- Beet — 1 Rande
- Rose Water — 2 EL Rosenwasser (30 ml)
- Cumin — 1 Prise Kreuzkümmel (gemahlen) (0.3 g)
- Raspberry Vinegar — 1 Spritzer Himbeeressig (2 ml)
- Creme Fraiche — 6 EL Grundsauce (90 ml)
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.
Companion jar
Cedarbend Rande-Rose Dip 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:
2 kitchens · 5 stars · 1 national award
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- Brickgate Tahini-Zitronen-★ STARRED KITCHEN
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First run is small.
Leave an email and we’ll hold a jar with its companions on it.
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 Rande-Rose Dip.
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 — 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 Tanja Grandits / Tagesanzeiger (fondue chinoise sauces) (published as “Rande-Rose Dip”). Full citation lives in Provenance.