PANTRYFLEX

On the jar: Madrid Vierge

shake · vinaigrette

★★★ KITCHENPrep 5 min

Sauce Vierge

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

Vierge from a three-star kitchen & national award winner.

Ratio

Ratio by volume: Champagne 15 ml, Olive Oil 38 ml
Champagne 15 mlOlive Oil 38 ml

Ingredients

  • Tomato — 125 g
  • Champagne — 14.85 ml
  • Shallot — 5 g
  • Olive Oil — 38.46 ml
  • Parsley — 1 g
  • Lemon Juice — lemon, to taste
  • Salt — Maldon sea salt, to taste

Method

  1. Pour to the lines in order (bottom → top): Champagne, Olive Oil.
  2. Add finishing notes: Tomato, Shallot, Parsley, Lemon Juice, Salt.
  3. Cap the jar and shake until emulsified.

Provenance

French-American fine-dining chef of Michelin three-star The French Laundry (Yountville) and Per Se (New York); James Beard Outstanding Chef. Author of The French Laundry Cookbook.

Adapted from a Thomas Keller recipe (Thomas Keller / MasterClass).

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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 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 Thomas Keller / MasterClass (published as “Sauce Vierge”). Full citation lives in Provenance.

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