Creamhouse Marie Rose

Name: Creamhouse Marie Rose
Prep time: 5 min
Total time: 5 min
Yield: about 1½ cups (330 ml)
Cuisine: French Classic
Ingredients: 1 egg yolk Egg Yolk; 7.5 g Dijon Dijon Mustard; 12.5 g lemon juice Lemon Juice; 260 ml grape seed oil (streamed) Grapeseed Oil; 24 g tomato sauce (from confit cherry tomatoes) Tomato Sauce; 3.5 g Worcestershire Worcester; 5 ml cognac Cognac; 1.5 g Maldon Maldon Salt

Independent adaptation of a publicly published Zach Elliott-Crenn recipe. Not affiliated with, sponsored by, or endorsed by Zach Elliott-Crenn.

From a starred kitchen.

Ratio

Dijon Mustard 7 mlLemon Juice 12 mlGrapeseed Oil 260 mlTomato Sauce 24 mlWorcester 3 mlCognac 5 ml

Ingredients

Egg Yolk — 1 egg yolk
Dijon Mustard — 7.5 g Dijon
Lemon Juice — 12.5 g lemon juice
Grapeseed Oil — 260 ml grape seed oil (streamed)
Tomato Sauce — 24 g tomato sauce (from confit cherry tomatoes)
Worcester — 3.5 g Worcestershire
Cognac — 5 ml cognac
Maldon Salt — 1.5 g Maldon

Method

Pour to the lines in order (bottom → top): Dijon Mustard, Lemon Juice, Grapeseed Oil, Tomato Sauce, Worcester, Cognac.
Add finishing notes: Egg Yolk, Maldon Salt.
Cap the jar and shake until emulsified.

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Tonight you'll cook it. The jar remembers it.

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.

3 kitchens · 5 stars · 0 national awards

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Provenance

Zach Elliott-Crenn. British / contemporary. Cited awards include: Michelin 1* (Portland, London, historical); Michelin HC Dining In elevation-era press.

Originally published as Marie Rose Sauce.

Adapted from a Zach Elliott-Crenn recipe (Zach Elliott-Crenn / Michelin Dining In (Portland)).

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 Zach Elliott-Crenn / Michelin Dining In (Portland) (published as “Marie Rose Sauce”). Full citation lives in Provenance.

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