PANTRYFLEX

shake · salsa

★★★ KITCHENPrep 5 min

Summerfield Sauce Vierge

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

The spa-cuisine pioneer's tomato and lemon vierge for fish.

Ratio

Ratio by volume: Herbs 75 ml, Olive Oil 240 ml, Lemon Juice 15 ml
Herbs 75 mlOlive Oil 240 mlLemon Juice 15 ml

Ingredients

  • Tomato — 3 large ripe (~1.5 lb)
  • Garlic — 2 cloves, smashed (removed before serving)
  • Herbs — 5 tbsp chopped (chives/tarragon/parsley/basil/chervil) (75 ml)
  • Olive Oil — 1 cup extra virgin (240 ml)
  • Lemon Juice — to taste
  • Salt — to taste
  • Pepper — to taste
  • Coriander Seed — pinch ground (optional) (0.3 g)

Method

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

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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.

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Provenance

Nouvelle cuisine pioneer and inventor of cuisine minceur; his Les Prés d'Eugénie has held three Michelin stars since 1977.

Originally published as Sauce Vierge.

Adapted from a recipe published by Michel Guérard in La Cuisine Gourmande (1977) via Food52 Genius Recipes.

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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 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 La Cuisine Gourmande (1977) via Food52 Genius Recipes (published as “Sauce Vierge”). Full citation lives in Provenance.

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