PANTRYFLEX

simmer · herb sauce

★ STARRED KITCHENPrep 5 minCook 15 min

Glassrail Vierge

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

Vierge from a starred kitchen.

Ratio

Ratio by volume: Tomato 160 ml, Olive Oil 27 ml
Tomato 160 mlOlive Oil 27 ml

Ingredients

  • Tomato — 160g cold tomato water (from 1kg ripe tomatoes + 10g fleur de sel + 5g sugar)
  • Arrowroot — 8g of arrowroot
  • Shallot — 4g of shallots, finely diced
  • Chives — 4g of chives, chopped
  • Chervil — 4g of chervil, chopped
  • Tarragon — 4g of tarragon, chopped
  • Strawberry — 4 strawberries, hulled and cut into 1/2 cm dice
  • Tomato — 1 plum tomato, large, peeled, deseeded and cut into 1/2 cm dice
  • Olive Oil — 25g of extra virgin olive oil

Method

  1. Pour to the lines in order (bottom → top): Tomato, Olive Oil.
  2. Add: Arrowroot, Shallot, Chives, Chervil, Tarragon, Strawberry.
  3. Cap the jar and shake until combined.
  4. Pour into a cold pan and bring to a gentle simmer. The jar stays off the stove — cool leftovers to warm-to-touch before they go back in the glass.

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You found this recipe once. On a PantryFlex jar it’s printed in glass — pour your pantry to the line, shake cold, tip it into your pan. The jar measures; the stove finishes.

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Provenance

Claude Bosi works in French / Lyonnaise at Bibendum; credentials include Michelin 2* (Bibendum, London); Michelin 2* (Hibiscus, historically).

Originally published as Strawberry Tomato Sauce Vierge.

Adapted from a Claude Bosi recipe (Claude Bosi / Great British Chefs (baked scallop strawberry tomato)).

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FAQ

Can this go in a shake jar?

Yes — with one pan. Its liquids pour to the printed fill-lines and shake cold; the mix then goes into a pan to simmer. The jar itself never touches heat.

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 Claude Bosi / Great British Chefs (baked scallop strawberry tomato) (published as “Strawberry Tomato Sauce Vierge”). Full citation lives in Provenance.

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