From Eric Ripert's kitchen · Le Bernardin, New York
stove · salsa
★★★ KITCHENBlack Bean–Pear Sauce
From an award-winning kitchen
Ratio
VEG OIL 60LEMON JUICE 15
Ingredients
- VEG OIL60 ml
- BLACK BEANS8 g
- GARLIC3 g
- GINGER3 g
- SHALLOT25 g
- RED PEPPER10 g
- JALAPENO10 g
- PEAR80 g
- LEMON JUICE15 ml
- CHIVES2 g
Method
- This one needs stove heat — jar fill-lines aren’t the whole story yet.
- Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
- Finish off heat; adjust seasoning.
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 Black Bean–Pear Sauce.
More from this kitchen →FAQ
Can this go in a shake jar?+
This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.
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 / Food & Wine (published as “Black Bean–Pear Sauce”). Full citation lives in Provenance.