PANTRYFLEX

blend · mayo

★ STARRED KITCHENPrep 10 min

Cinderbench Kapuzinerkresse-Emulsion

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

From a starred kitchen.

Ratio

Ratio by volume: Rice Vinegar 20 ml, Lime Juice 10 ml, Honey 11 ml, Yogurt 15 ml, Vegetable Oil 220 ml
Rice Vinegar 20 mlLime Juice 10 mlHoney 11 mlYogurt 15 mlVegetable Oil 220 ml

Ingredients

  • Nasturtium80 g Kapuzinerkresseblätter
  • Egg White80 g Eiweiß
  • Rice Vinegar20 g Reisessig
  • Lime Juice10 g Limettensaft
  • Honey15 g Honig
  • Yogurt15 g Joghurt
  • Vegetable Oil200 g Pflanzenöl
  • XanthanXanthan (0.3 g)

Method

  1. This sauce needs a blender — the jar is for storing it, not making it.
  2. Combine measured ingredients and blend until smooth.
  3. Taste and adjust salt and acid.

Companion jar

Cinderbench Kapuzinerkresse-Emulsion 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:

4 kitchens · 7 stars · 1 national award

First run is small.

Leave an email and we’ll hold a jar with its companions on it.

Provenance

Tristan Brandt works in Modern German at Opus / Brandt lineage; credentials include Michelin 2* (Opus / Brandt lineage).

Originally published as Kapuzinerkresse-Emulsion.

More from this kitchen

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?

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 Tristan Brandt / first-party (Kaisergranat Kapuzinerkresse) (published as “Kapuzinerkresse-Emulsion”). Full citation lives in Provenance.