From Arnaud Donckele's kitchen · Plénitude (Cheval Blanc Paris), Paris
blend · herb sauce
★★★ KITCHENDonckele Herb Oil Finish
From an award-winning kitchen
Ratio
OLIVE OIL 240
Ingredients
- PARSLEY40 g
- CHIVES20 g
- OLIVE OIL240 ml
- SALT2 g
Method
- This one needs a blender — jar fill-lines aren’t the whole story yet.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
Provenance
French sauce specialist awarded Michelin three stars at Plénitude (Cheval Blanc Paris) and previously at La Vague d'Or in Saint-Tropez. Noted for classical saucecraft and reduced jus technique.
Originally published as Donckele Herb Oil Finish.
More from this kitchen →FAQ
Can this go in a shake jar?+
This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.
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 Plénitude herb oil plating sauce (published as “Donckele Herb Oil Finish”). Full citation lives in Provenance.