Orange Sauce Vierge

Name: Orange Sauce Vierge
Prep time: 10 min
Total time: 10 min
Yield: 105 ml
Cuisine: French Classic
Ingredients: 50 ml Olive Oil; 50 ml Orange Juice; 1 g Salt; 1 g Sugar; 4 g Basil

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

Vierge from a starred kitchen.

Ratio

Olive Oil 50 mlOrange Juice 50 ml

Ingredients

Olive Oil — 50 ml
Orange Juice — 50 ml
Salt — 1 g
Sugar — 1 g
Basil — 4 g

Method

This sauce needs a blender — the jar is for storing it, not making it.
Combine measured ingredients and blend until smooth.
Taste and adjust salt and acid.

Provenance

Simon Hulstone works in Modern British / Devon coast at The Elephant; credentials include Michelin 1* (The Elephant, Torquay).

Adapted from a Simon Hulstone recipe (Simon Hulstone / Great British Chefs (silver mullet with sauce vierge)).

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.

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 Simon Hulstone / Great British Chefs (silver mullet with sauce vierge) (published as “Orange Sauce Vierge”). Full citation lives in Provenance.