From Eric Ripert's kitchen · Le Bernardin, New York
shake · herb sauce
★★★ KITCHENModena Vierge
From a three-star kitchen & national award winner
Ratio
OLIVE OIL 60LIME JUICE 30
Ingredients
- PAPAYA80 g
- MANGO80 g
- RED ONION20 g
- TARRAGON4 g
- SHALLOT10 g
- GINGER5 g
- GARLIC4 g
- OLIVE OIL60 ml
- LIME JUICE30 ml
- SALTto taste
- PEPPERto 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.
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 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 Food & Wine (published as “Papaya-Mango Sauce Vierge”). Full citation lives in Provenance.