Sauce Vierge Aux Olives Et Câpres

Name: Sauce Vierge Aux Olives Et Câpres
Prep time: 5 min
Total time: 5 min
Yield: 280 ml
Cuisine: French Classic
Ingredients: 60 g Lemon; 240 g Tomato; 36 g Olives; 6 g Basil; 4 g Chervil; 20 g Capers; 30 ml Olive Oil; 2 g Salt; 0.5 g Pepper

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

Vierge from a three-star kitchen.

Ratio

Olive Oil 30 ml

Ingredients

Lemon — 60 g
Tomato — 240 g
Olives — 36 g
Basil — 6 g
Chervil — 4 g
Capers — 20 g
Olive Oil — 30 ml
Salt — 2 g
Pepper — 0.5 g

Method

Pour to the lines in order (bottom → top): Olive Oil.
Add finishing notes: Lemon, Tomato, Olives, Basil, Chervil, Capers.
Cap the jar and shake until emulsified.

Provenance

French chef with multiple Michelin three-star restaurants historically, including Le Louis XV in Monaco and properties under Alain Ducasse at the Dorchester / Plaza Athénée lineage.

Originally published as Sauce Vierge aux Olives et Câpres.

Adapted from a Alain Ducasse recipe (École de Cuisine Alain Ducasse / Académie du Goût (daurade)).

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 in the ingredient list are from the published source, converted to ml and grams where the ingredient allows. On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from École de Cuisine Alain Ducasse / Académie du Goût (daurade) (published as “Sauce Vierge aux Olives et Câpres”). Full citation lives in Provenance.

Add to a jar