From Michael Cimarusti's kitchen · Providence, Los Angeles
shake · salsa
★ STARRED KITCHENCimarusti Sauce Vierge
From an award-winning kitchen
Ratio
OLIVE OIL 80LEMON JUICE 30
Ingredients
- TOMATO240 g
- OLIVE OIL80 ml
- LEMON JUICE30 ml
- BASIL4 g
- SHALLOT10 g
- CAPERS10 g
Method
- Pour to the lines in order (bottom → top): OLIVE OIL, LEMON JUICE.
- Add finishing notes: TOMATO, BASIL, SHALLOT, CAPERS.
- Cap the jar and shake until emulsified.
Provenance
Seafood / Californian chef of Michelin three-star Providence in Los Angeles; James Beard Best Chef: Pacific. Also Connie & Ted’s; sustainable seafood advocacy and refined fish sauces.
Originally published as Cimarusti Sauce 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 Providence seafood classics (published as “Cimarusti Sauce Vierge”). Full citation lives in Provenance.