shake · herb sauce
★★★ KITCHENPrep 5 minModena Vierge
Independent adaptation of a publicly published Eric Ripert recipe. Not affiliated with, sponsored by, or endorsed by Eric Ripert.
Eric Ripert's Modena Vierge, from the published recipe.
Ratio
Ingredients
- Papaya — 1/2 cup diced (80 g)
- Mango — 1/2 cup diced (80 g)
- Red Onion — 2 Tbsp diced (20 g)
- Tarragon — 1 Tbsp + 1 tsp chopped (4 g)
- Shallot — 1 Tbsp (10 g)
- Ginger — 2 tsp (5 g)
- Garlic — 1 small clove
- Olive Oil — 1/4 cup (60 ml)
- Lime Juice — 2 Tbsp (30 ml)
- Salt — to taste
- Pepper — to taste
Method
- Pour to the lines in order (bottom → top): Olive Oil, Lime Juice.
- Add finishing notes: Papaya, Mango, Red Onion, Tarragon, Shallot, Ginger.
- 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.
1 kitchen · 3 stars · 1 national award
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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 Papaya-Mango Sauce Vierge.
More from this kitchenFAQ
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 (published as “Papaya-Mango Sauce Vierge”). Full citation lives in Provenance.