From Eric Ripert's kitchen · Le Bernardin, New York
shake · salsa
★★★ KITCHENClassic Sauce Vierge
From an award-winning kitchen
Ratio
OLIVE OIL 80LEMON JUICE 30
Ingredients
- TOMATO240 g
- OLIVE OIL80 ml
- LEMON JUICE30 ml
- BASIL4 g
- PARSLEY2 g
- CHIVES2 g
- GARLIC5 g
- SALT3 g
Method
- Pour to the lines in order (bottom → top): OLIVE OIL, LEMON JUICE.
- Add finishing notes: TOMATO, BASIL, PARSLEY, CHIVES, GARLIC, SALT.
- 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 Classic 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 Le Bernardin / Avec Eric (published as “Classic Sauce Vierge”). Full citation lives in Provenance.