From Eric Ripert's kitchen · Le Bernardin, New York
shake · vinaigrette
★★★ KITCHENHot Paprika Olive Oil
From an award-winning kitchen
Ratio
OLIVE OIL 30
Ingredients
- OLIVE OIL30 ml
- PAPRIKA4 g
Method
- Pour to the lines in order (bottom → top): OLIVE OIL.
- Add finishing notes: PAPRIKA.
- Cap the jar and shake until emulsified.
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 Hot Paprika Olive Oil.
More from this kitchen →FAQ
Can this go in a shake jar?+
Yes — it passes the shake-fit checks and can occupy a jar column.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Eric Ripert / Food & Wine octopus (published as “Hot Paprika Olive Oil”). Full citation lives in Provenance.