French-Shallot Herb Sauce

Name: French-Shallot Herb Sauce
Prep time: 5 min
Total time: 5 min
Yield: about 1½ cups (350 ml)
Cuisine: French Classic
Ingredients: 1/4 cup green papaya 1/4-inch dice (40 g) Papaya; 1/4 cup 1/4-inch dice (40 g) Mango; about ½ tomato (100 g) Tomato; 1 Tbsp minced (10 g) Shallot; 2 tsp chopped (6 g) Ginger; 1 Tbsp chopped (10 g) Capers; 1/2 clove Garlic; 1/2 cup EVOO (120 ml) Olive Oil; 1/2 cup mint/parsley/chervil/chives (20 g) Herbs; 1/4 cup (60 ml) Lime Juice; to taste Salt; to taste Pepper

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

FINISHING SAUCE · GRILLED LOBSTER & FISH

In the published recipe, this is the finishing sauce for grilled lobster.

Ripert's papaya-mango herb vierge for grilled lobster.

On the jar

VIERGE

Method: shake
Yield: about 1½ cups
Ingredients: 12
Jar batch: 1.35× recipe

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Ratio

OLIVE OIL 120 mlLIME JUICE 60 ml

Ingredients

Papaya1/4 cup green papaya 1/4-inch dice (40 g)
Mango1/4 cup 1/4-inch dice (40 g)
Tomatoabout ½ tomato (100 g)
Shallot1 Tbsp minced (10 g)
Ginger2 tsp chopped (6 g)
Capers1 Tbsp chopped (10 g)
Garlic1/2 clove
Olive Oil1/2 cup EVOO (120 ml)
Herbs1/2 cup mint/parsley/chervil/chives (20 g)
Lime Juice1/4 cup (60 ml)
Saltto taste
Pepperto taste

Method

Pour to the lines in order (bottom → top): OLIVE OIL, LIME JUICE.
Shake-to-line (dashed marks): add CAPERS. Spoon in, shake, and top up until the settled level reaches each dashed line.
Add by count: ¼ PAPAYA, ¼ MANGO, ¾ TOMATO, ¼ SHALLOT, ¾ BUNCH HERBS.
Season to finish: GINGER (about 1 Tbsp), GARLIC (¾ clove), SALT (to taste), PEPPER (to taste).
Cap the jar and shake until emulsified.

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1 kitchen · 3 stars · 1 national award

French-Shallot Herb Sauce★★★ KITCHENOn the jar: VIERGE
Papaya-Mango Sauce★★★ KITCHENOn the jar: VIERGE
Sun-Dried Tomato Sauce Vierge★★★ KITCHENOn the jar: VIERGE
Citrus-Honey Tarragon Vinaigrette★★★ KITCHENOn the jar: CITRUS-HONEY

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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 Green Papaya-Mango Herb Vierge.

Adapted from a recipe published by Eric Ripert in Eric Ripert (grilled lobster).

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?

This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 1.35× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Eric Ripert (grilled lobster) (published as “Green Papaya-Mango Herb Vierge”). Full citation lives in Provenance.

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