Summer Fruit Sauce Vierge

Name: Summer Fruit Sauce Vierge
Prep time: 5 min
Total time: 5 min
Yield: about 1¾ cups (400 ml)
Cuisine: French Classic
Ingredients: about 11 tomatoes (165 g) Cherry Tomato; 120 g Strawberry; about ½ tomato (75 g) Tomato; about 1 shallot (30 g) Shallot; 1 Tbsp Chardonnay vinegar (15 ml) White Wine Vinegar; ½ cup olive oil (120 ml) Olive Oil; 1 tsp fish sauce (5 ml) Fish Sauce; 2 tsp sriracha (10 ml) Sriracha; zest of ½ lemon (1 g) Lemon Zest; juice of ½ lemon (15 ml) Lemon Juice; about ¼ tsp (0.5 g) Pepper; ½ Tbsp chives (1.5 g) Chives; 1 Tbsp basil (3 g) Basil; 1 Tbsp parsley (3 g) Parsley

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

FINISHING SAUCE · SNAPPER & SUMMER FISH

In the published recipe, this is the finishing sauce for pan-fried snapper.

Rosheen Kaul's fruit sauce vierge for pan-fried snapper.

On the jar

SUMMER FRUIT

Method: shake
Yield: about 1¾ cups
Ingredients: 14

Stove sauce. Cook from the recipe

Ratio

White Wine Vinegar 15 mlOlive Oil 120 mlFish Sauce 5 mlSriracha 10 mlLemon Juice 15 ml

Ingredients

Cherry Tomatoabout 11 tomatoes (165 g)
Strawberry120 g
Tomatoabout ½ tomato (75 g)
Shallotabout 1 shallot (30 g)
White Wine Vinegar1 Tbsp Chardonnay vinegar (15 ml)
Olive Oil½ cup olive oil (120 ml)
Fish Sauce1 tsp fish sauce (5 ml)
Sriracha2 tsp sriracha (10 ml)
Lemon Zestzest of ½ lemon (1 g)
Lemon Juicejuice of ½ lemon (15 ml)
Pepperabout ¼ tsp (0.5 g)
Chives½ Tbsp chives (1.5 g)
Basil1 Tbsp basil (3 g)
Parsley1 Tbsp parsley (3 g)

Where it sits

One of 143 herb sauces in the catalog, with 14 ingredients against a median of 8.

Its fat to acid ratio is 4:1, higher than 57% of the catalog’s herb sauces (median 2.8:1), a richer mix for the category.

The acid here is white wine vinegar and lemon juice. In this category chefs also reach for red wine vinegar (34 recipes), lime juice (8), and Sherry vinegar (8).

The fat here is olive oil. In this category chefs also reach for grapeseed oil (6 recipes) and canola oil (6).

Method

Pour liquids to the printed fill-lines, bottom to top.
Cap the jar and shake until emulsified.

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Companion jar

Summer Fruit Sauce Vierge wants a whisk and a stove. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

4 kitchens · 5 stars · 3 national awards

Chimichurri★ STARRED KITCHENOn the jar: CHIMICHURRI
Wild Garlic Chimichurri★ STARRED KITCHENOn the jar: WILD GARLIC
Salsa VerdeNATIONAL AWARD WINNEROn the jar: SALSA VERDE
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Rosheen Kaul — published sauce recipes in the PantryFlex catalog. James Beard Book Award: Visuals 2023.

Adapted from a Rosheen Kaul recipe (Rosheen Kaul / Broadsheet).

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Rosheen Kaul / Broadsheet (published as “Summer Fruit Sauce Vierge”). Full citation lives in Provenance.

Companion jar