PANTRYFLEX

shake · dressing

★ STARRED KITCHENPrep 5 min

Quartzlane Pepperrotkrem

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

From a starred kitchen.

Ratio

Ratio by volume: Horseradish 10 ml, Creme Fraiche 40 ml, Lemon Juice 30 ml, Sugar 5 ml, Dijon Mustard 15 ml, Olive Oil 30 ml
Horseradish 10 mlCreme Fraiche 40 mlLemon Juice 30 mlSugar 5 mlDijon Mustard 15 mlOlive Oil 30 ml

Ingredients

  • Horseradish — 10 g pepperrot, revet
  • Creme Fraiche — 40 g crème fraîche
  • Lemon Juice — 1 sitron (30 ml)
  • Sugar — 1 ts sukker (5 ml)
  • Salt — salt (2 g)
  • Pepper — pepper (0.5 g)
  • Dijon Mustard — 1 ss dijonsennep (15 ml)
  • Olive Oil — 2 ss olivenolje (30 ml)
  • Chives — gressløk (3 g)

Method

  1. Pour to the lines in order (bottom → top): Horseradish, Creme Fraiche, Lemon Juice, Sugar, Dijon Mustard, Olive Oil.
  2. Add finishing notes: Salt, Pepper, Chives.
  3. Cap the jar and shake until emulsified.

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You found this recipe once. On a PantryFlex jar it’s printed in glass — pour your pantry to the line, shake, done. No phone propped at the stove.

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Provenance

Terje Ness. Norwegian / French. Cited awards include: Bocuse d'Or Gold 1999; Michelin (Oro / Haga, historical).

Originally published as Pepperrotkrem.

Adapted from a Terje Ness recipe (Terje Ness / DN sunne kjøkken (syltet sild)).

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FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

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 Terje Ness / DN sunne kjøkken (syltet sild) (published as “Pepperrotkrem”). Full citation lives in Provenance.

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