Nasturtium-Emulsion

Name: Nasturtium-Emulsion
Prep time: 10 min
Total time: 10 min
Yield: about 1¾ cups (400 ml)
Cuisine: French Classic
Ingredients: 80 g nasturtium Nasturtium; 80 g egg white Egg White; 20 g Reisessig Rice Vinegar; 10 g Limettensaft Lime Juice; 15 g Honig Honey; 15 g yogurt Yogurt; 44 tsp vegetable oil (220 ml) Vegetable Oil; Xanthan (0.3 g) Xanthan

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

A base for sandwiches, salads, and dips.

Ratio

Rice Vinegar 20 mlLime Juice 10 mlHoney 11 mlYogurt 15 mlVegetable Oil 220 ml

Ingredients

Nasturtium80 g nasturtium
Egg White80 g egg white
Rice Vinegar20 g Reisessig
Lime Juice10 g Limettensaft
Honey15 g Honig
Yogurt15 g yogurt
Vegetable Oil44 tsp vegetable oil (220 ml)
XanthanXanthan (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.

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Companion jar

Nasturtium-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 · 8 stars · 1 national award

Mustard Mayonnaise★ STARRED KITCHENOn the jar: MUSTARD
Tonka Bean Vinaigrette★ STARRED KITCHENOn the jar: TONKA-BEAN
Celeriac Mayonnaise★ STARRED KITCHENOn the jar: MAYONNAISE
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

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

Originally published as Kapuzinerkresse-Emulsion.

Adapted from a Tristan Brandt recipe (Tristan Brandt / first-party (Kaisergranat Kapuzinerkresse)).

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.

Companion jar