Fennel Sauce Vierge

Name: Fennel Sauce Vierge
Prep time: 5 min
Total time: 5 min
Yield: about 1 cup (220 ml)
Cuisine: French Classic
Ingredients: about ½ bulb (100 g) Fennel; 6 Tbsp olive oil (90 ml) Olive Oil; 3 Tbsp white balsamic vinegar (45 ml) White Balsamic; about ¼ bunch (10 g) Cilantro; about ½ bunch (10 g) Dill; about ¼ tsp (2 g) Salt

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

FINISHING SAUCE · SCALLOPS & PLANT-BASED PLATES

In the published recipe, this is the finishing sauce for scallops.

Claire Vallée's fennel sauce vierge for scallops.

On the jar

VIERGE

Method: shake
Yield: about 1 cup
Ingredients: 6
Jar batch: 1.9× recipe

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Ratio

OLIVE OIL 90 mlW.BALSAMIC 45 ml

Ingredients

Fennelabout ½ bulb (100 g)
Olive Oil6 Tbsp olive oil (90 ml)
White Balsamic3 Tbsp white balsamic vinegar (45 ml)
Cilantroabout ¼ bunch (10 g)
Dillabout ½ bunch (10 g)
Saltabout ¼ tsp (2 g)

Method

Pour to the lines in order (bottom → top): OLIVE OIL, W.BALSAMIC.
Add by count: 1 BULB FENNEL, ½ BUNCH CILANTRO, ¾ BUNCH DILL.
Season to finish: SALT (to taste).
Cap the jar and shake until emulsified.

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3 kitchens · 4 stars · 3 national awards

Fennel Sauce Vierge★ STARRED KITCHENOn the jar: VIERGE
Sun-Dried Tomato Sauce Vierge★★★ KITCHENOn the jar: VIERGE
Papaya-Mango Sauce★★★ KITCHENOn the jar: VIERGE
Sauce RavigoteNATIONAL AWARD WINNEROn the jar: RAVIGOTE

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Provenance

Claire Vallée. Plant-based French. Cited awards include: Michelin 1* (ONA); Green Star.

Originally published as Sauce Vierge au Fenouil.

Adapted from a Claire Vallée recipe (Claire Vallée / Michelin Dining In).

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?

This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 1.9× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so 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 Claire Vallée / Michelin Dining In (published as “Sauce Vierge au Fenouil”). Full citation lives in Provenance.

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