Black Bean-Pear Sauce

Name: Black Bean-Pear Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: about ½ cup (120 ml)
Cuisine: Asian
Ingredients: 1/4 cup (60 ml) Vegetable Oil; 2 tsp (8 g) Black Beans; 1 tsp minced (3 g) Garlic; 1 tsp minced (3 g) Ginger; 1 small minced (25 g) Shallot; 1 Tbsp minced (10 g) Red Pepper; 1 Tbsp minced (10 g) Jalapeno; 1/2 small diced (80 g) Pear; 1 Tbsp (15 ml) Lemon Juice; 1 Tbsp (2 g) Chives

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

TABLE SALSA · OCTOPUS, PORK & VEGETABLES

In the published recipe, this is the table salsa for octopus. The same recipe pairs it with Miso Vinaigrette, the miso vinaigrette.

Eric Ripert's black bean-pear sauce for octopus.

On the jar

BLACK BEANP

Method: stove
Yield: about ½ cup
Ingredients: 10

Stove sauce. Cook from the recipe

Ratio

Vegetable Oil 60 mlLemon Juice 15 ml

Ingredients

Vegetable Oil1/4 cup (60 ml)
Black Beans2 tsp (8 g)
Garlic1 tsp minced (3 g)
Ginger1 tsp minced (3 g)
Shallot1 small minced (25 g)
Red Pepper1 Tbsp minced (10 g)
Jalapeno1 Tbsp minced (10 g)
Pear1/2 small diced (80 g)
Lemon Juice1 Tbsp (15 ml)
Chives1 Tbsp (2 g)

Where it sits

One of 129 salsas in the catalog, with 10 ingredients against a median of 8.

The acid here is lemon juice. In this category chefs also reach for lime juice (27 recipes), red wine vinegar (10), and cider vinegar (8).

The fat here is vegetable oil. In this category chefs also reach for olive oil (53 recipes) and grapeseed oil (4).

Method

This sauce is cooked on the stove. The jar is for storing it, not making it.
Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
Finish off heat; adjust seasoning.

Get Black Bean-Pear Sauce + 4 more sauces like it

The full recipe and its 4 closest matches, straight to your inbox. Keep them for the next time you go looking.

No spam. Just the recipes, and first word when jars ship.

Companion jar

Black Bean-Pear Sauce wants a whisk and a stove. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

2 kitchens · 6 stars · 2 national awards

Classic Sauce Vierge★★★ KITCHENOn the jar: CLASSIC SAUC
Ginger Vinaigrette★★★ KITCHENOn the jar: GINGER-SOY
Papaya-Mango Sauce★★★ KITCHENOn the jar: VIERGE
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

Build the companion jar

$39.99 + S&H founding · first 500 · $49.99 after launch

Missed the form above? Get these recipes by email, and lock the founding price.

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 Black Bean–Pear Sauce.

Adapted from a Eric Ripert recipe (Eric Ripert / Food & Wine).

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. 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 / Food & Wine (published as “Black Bean–Pear Sauce”). Full citation lives in Provenance.

Companion jar