shake · herb sauce
★ STARRED KITCHENPrep 5 minUmberrail Vierge Au Fenouil
Independent adaptation of a publicly published Claire Vallée recipe. Not affiliated with, sponsored by, or endorsed by Claire Vallée.
From a starred kitchen.
Ratio
Ingredients
- Fennel — ½ fenouil en petits cubes (100 g)
- Olive Oil — 6 c.à.s. huile d'olive (90 ml)
- White Balsamic — 3 c.à.s. vinaigre balsamique blanc (45 ml)
- Cilantro — ½ bouquet coriandre ciselé (10 g)
- Dill — ½ bouquet aneth ciselé (10 g)
- Salt — fleur de sel (2 g)
Method
- Pour to the lines in order (bottom → top): Olive Oil, White Balsamic.
- Add finishing notes: Fennel, Cilantro, Dill, Salt.
- Cap the jar and shake until emulsified.
Keep this recipe
Tonight you'll cook it. The jar remembers it.
You found this recipe once. On a PantryFlex jar it’s printed in glass — pour your pantry to the line, shake, done. No phone propped at the stove.
3 kitchens · 4 stars · 3 national awards
- Umberrail Vierge Au Fenouil★ STARRED KITCHEN
- Pacific Vierge★★★ KITCHEN
- Modena Vierge★★★ KITCHEN
- Coastal RavigoteNATIONAL AWARD WINNER
First run is small.
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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.
More from this kitchenFAQ
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?
Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.
Where did this recipe come from?
Adapted from Claire Vallée / Michelin Dining In (published as “Sauce Vierge au Fenouil”). Full citation lives in Provenance.