blend · cream sauce
★ STARRED KITCHENPrep 10 minOliveroom Safran-Ingwer Dip
Independent adaptation of a publicly published Tanja Grandits recipe. Not affiliated with, sponsored by, or endorsed by Tanja Grandits.
Safran-Ingwer Dip from a starred kitchen.
Ratio
Ingredients
- Saffron — 1 grosse Prise Safranfäden (0.2 g)
- Ginger — 1 EL Ingwer (fein gehackt) (15 ml)
- Lemon Zest — Abrieb einer Zitrone (2 g)
- Lemon Juice — Saft einer halben Zitrone (22 ml)
- Creme Fraiche — 6 EL Grundsauce (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.
Companion jar
Oliveroom Safran-Ingwer 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
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- Coralbench Minz-★ STARRED KITCHEN
- Brickgate Tahini-Zitronen-★ STARRED KITCHEN
- Midtown Buttermilk★★★ KITCHEN
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 Safran-Ingwer 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 “Safran-Ingwer Dip”). Full citation lives in Provenance.