Saffron Ginger Dip

Name: Saffron Ginger Dip
Prep time: 10 min
Total time: 10 min
Yield: about ½ cup (130 ml)
Cuisine: Asian
Ingredients: 0.2 g Saffron; 1 Tbsp ginger (15 ml) Ginger; 2 g Lemon Zest; 1½ Tbsp (22 ml) Lemon Juice; 6 Tbsp creme fraiche (90 ml) Creme Fraiche

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

DIP · FONDUE CHINOISE & POACHED CHICKEN

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

The dip from Grandits' fondue chinoise.

On the jar

SAFFRON-INGW

Method: blend
Yield: about ½ cup
Ingredients: 5

Blender sauce. Cook from the recipe

Ratio

Ginger 15 mlLemon Juice 22 mlCreme Fraiche 90 ml

Ingredients

Saffron0.2 g
Ginger1 Tbsp ginger (15 ml)
Lemon Zest2 g
Lemon Juice1½ Tbsp (22 ml)
Creme Fraiche6 Tbsp creme fraiche (90 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

Saffron Ginger Dip 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:

2 kitchens · 5 stars · 1 national award

Soy Balsamico Dressing★ STARRED KITCHENOn the jar: CITRUS-HONEY
Mint-Dressing★ STARRED KITCHENOn the jar: MINT
Tahini-Lemon-Dressing★ STARRED KITCHENOn the jar: TAHINI-ZITRO
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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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 Safran-Ingwer Dip.

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 “Safran-Ingwer Dip”). 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