From Eric Ripert's kitchen · Le Bernardin, New York
shake · herb sauce
★★★ KITCHENAmberdock Vierge
From a three-star kitchen & national award winner
Ratio
OLIVE OIL 120LIME JUICE 60
Ingredients
- PAPAYA40 g
- MANGO40 g
- TOMATO100 g
- SHALLOT10 g
- GINGER6 g
- CAPERS10 g
- GARLIC2.5 g
- OLIVE OIL120 ml
- HERBS20 g
- LIME JUICE60 ml
- SALTto taste
- PEPPERto taste
Method
- Pour to the lines in order (bottom → top): OLIVE OIL, LIME JUICE.
- Add finishing notes: PAPAYA, MANGO, TOMATO, SHALLOT, GINGER, CAPERS.
- Cap the jar and shake until emulsified.
Provenance
French-born seafood chef of Michelin three-star Le Bernardin in New York; James Beard Outstanding Chef. Known for clean sauces and precise fish cookery.
Originally published as Green Papaya-Mango Herb Vierge.
More from this kitchen →FAQ
Can this go in a shake jar?+
Yes — it passes the shake-fit checks and can occupy a jar column.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Eric Ripert (grilled lobster) (published as “Green Papaya-Mango Herb Vierge”). Full citation lives in Provenance.