blend · mayo
★ STARRED KITCHENPrep 10 minCinderbench 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
Ingredients
- Nasturtium — 80 g Kapuzinerkresseblätter
- Egg White — 80 g Eiweiß
- Rice Vinegar — 20 g Reisessig
- Lime Juice — 10 g Limettensaft
- Honey — 15 g Honig
- Yogurt — 15 g Joghurt
- Vegetable Oil — 200 g Pflanzenöl
- Xanthan — Xanthan (0.3 g)
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
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
- Stonepass Mustard Mayonnaise★ STARRED KITCHEN
- Ivorybench Mayonnaise★ STARRED KITCHEN
- Sablecourt Mayonnaise★ STARRED KITCHEN
- Midtown Buttermilk★★★ KITCHEN
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 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 Tristan Brandt / first-party (Kaisergranat Kapuzinerkresse) (published as “Kapuzinerkresse-Emulsion”). Full citation lives in Provenance.