From Eric Ripert's kitchen · Le Bernardin, New York
shake · herb sauce
★★★ KITCHENPacific Vierge
From a three-star kitchen & national award winner
Ratio
OLIVE OIL 240
Ingredients
- SUN-DRIED TOM30 g
- CAPERS16 g
- BASIL6 g
- SCALLION10 g
- OLIVE OIL240 ml
Method
- Pour to the lines in order (bottom → top): OLIVE OIL.
- Add finishing notes: SUN-DRIED TOM, CAPERS, BASIL, SCALLION.
- 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 Sauce Vierge (sun-dried tomato).
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 Best New Chefs All-Star Cookbook (published as “Sauce Vierge (sun-dried tomato)”). Full citation lives in Provenance.