blend · seafood sauce
★ STARRED KITCHENPrep 10 minSablestreet Vierge
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
Ingredients
- Olive Oil — 50ml of extra virgin olive oil
- Orange Juice — 50ml of orange juice
- Salt — 1 pinch of salt (1 g)
- Sugar — 1 pinch of sugar (1 g)
- Basil — 8 basil leaves, finely shredded
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.
Companion jar
Sablestreet Vierge wants a blender — make it from this page.
The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:
3 kitchens · 4 stars · 2 national awards
- Lemonhouse Orange–olive Oil★ STARRED KITCHEN
- Toronto Bouillabaisse★★★ KITCHEN
- Wong PonzuNATIONAL AWARD WINNER
- Midtown Buttermilk★★★ KITCHEN
First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Simon Hulstone works in Modern British / Devon coast at The Elephant; credentials include Michelin 1* (The Elephant, Torquay).
Originally published as Orange Sauce Vierge.
More from this kitchenFAQ
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?
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 Simon Hulstone / Great British Chefs (silver mullet with sauce vierge) (published as “Orange Sauce Vierge”). Full citation lives in Provenance.