Sauce Vierge with Olives and Capers

Name: Sauce Vierge with Olives and Capers
Prep time: 5 min
Total time: 5 min
Yield: about 1¼ cups (280 ml)
Cuisine: French Classic
Ingredients: about 1 lemon (60 g) Lemon; about 1½ tomatoes (240 g) Tomato; 36 g Olives; about ¼ bunch (6 g) Basil; about ¼ bunch (4 g) Chervil; about 2 Tbsp (20 g) Capers; 1/8 cup olive oil (30 ml) Olive Oil; about ¼ tsp (2 g) Salt; about ¼ tsp (0.5 g) Pepper

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

GREAT ON · SEA BREAM; COURGETTES; GRILLED FISH; SUMMER TOMATOES

Great on Sea bream; courgettes; grilled fish; summer tomatoes.

Fresh herb finish for fish, chicken, and vegetables.

On the jar

VIERGE

Method: shake
Yield: about 1¼ cups
Ingredients: 9

Stove sauce. Cook from the recipe

Ratio

Olive Oil 30 ml

Ingredients

Lemonabout 1 lemon (60 g)
Tomatoabout 1½ tomatoes (240 g)
Olives36 g
Basilabout ¼ bunch (6 g)
Chervilabout ¼ bunch (4 g)
Capersabout 2 Tbsp (20 g)
Olive Oil1/8 cup olive oil (30 ml)
Saltabout ¼ tsp (2 g)
Pepperabout ¼ tsp (0.5 g)

Method

Pour liquids to the printed fill-lines, bottom to top.
Add by count: 8½ LEMONS.
Cap the jar and shake until emulsified.

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Companion jar

Sauce Vierge with Olives and Capers wants a whisk and a stove. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

2 kitchens · 6 stars · 1 national award

Shallot-Chervil Vinaigrette★★★ KITCHENOn the jar: VINAIGRETTE
Ravigote Sauce★★★ KITCHENOn the jar: RAVIGOTE
Herb Vinaigrette★★★ KITCHENOn the jar: HERB
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

French chef with multiple Michelin three-star restaurants historically, including Le Louis XV in Monaco and properties under Alain Ducasse at the Dorchester / Plaza Athénée lineage.

Originally published as Sauce Vierge aux Olives et Câpres.

Adapted from a Alain Ducasse recipe (École de Cuisine Alain Ducasse / Académie du Goût (daurade)).

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?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from École de Cuisine Alain Ducasse / Académie du Goût (daurade) (published as “Sauce Vierge aux Olives et Câpres”). Full citation lives in Provenance.

Companion jar