PANTRYFLEX

shake · salsa

★★★ KITCHENPrep 5 min

Classic Sauce Vierge

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

Eric Ripert's Classic Sauce Vierge, from the published recipe.

Ratio

Ratio by volume: Olive Oil 80 ml, Lemon Juice 30 ml
Olive Oil 80 mlLemon Juice 30 ml

Ingredients

  • Tomato — 2 diced (240 g)
  • Olive Oil — 1/3 cup (80 ml)
  • Lemon Juice — 2 Tbsp (30 ml)
  • Basil — 2 Tbsp (4 g)
  • Parsley — 1 Tbsp (2 g)
  • Chives — 1 Tbsp (2 g)
  • Garlic — 1 clove minced
  • Salt — to taste

Method

  1. Pour to the lines in order (bottom → top): Olive Oil, Lemon Juice.
  2. Add finishing notes: Tomato, Basil, Parsley, Chives, Garlic, Salt.
  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.

Adapted from a Eric Ripert recipe (Le Bernardin / Avec Eric).

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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 Le Bernardin / Avec Eric (published as “Classic Sauce Vierge”). Full citation lives in Provenance.

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