PANTRYFLEX

shake · herb sauce

★★★ KITCHENPrep 5 min

Pacific Vierge

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

Eric Ripert's Pacific Vierge, from the published recipe.

Ratio

Ratio by volume: Olive Oil 240 ml
Olive Oil 240 ml

Ingredients

  • Sun-Dried Tomato — 1/4 cup minced (30 g)
  • Capers — 2 Tbsp (16 g)
  • Basil — 2 Tbsp chopped (6 g)
  • Scallion — 2 Tbsp greens (10 g)
  • Olive Oil — 1 cup (240 ml)

Method

  1. Pour to the lines in order (bottom → top): Olive Oil.
  2. Add finishing notes: Sun-Dried Tomato, Capers, Basil, Scallion.
  3. 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.

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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 Sauce Vierge (sun-dried tomato).

Adapted from a recipe published by Eric Ripert in Food & Wine Best New Chefs All-Star Cookbook.

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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?

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 Food & Wine Best New Chefs All-Star Cookbook (published as “Sauce Vierge (sun-dried tomato)”). Full citation lives in Provenance.

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