blend · vinaigrette
★ STARRED KITCHENPrep 10 minRidgeroom Tomate Anti-Gaspi
Independent adaptation of a publicly published Stéphanie Le Quellec recipe. Not affiliated with, sponsored by, or endorsed by Stéphanie Le Quellec.
From a starred kitchen.
Ratio
Ingredients
- Tomato — 1 belle tomate trop mûre
- Soft Boiled Eg — ½ œuf mollet (opt.)
- Scallion — 2 verts de cébette
- Celery — 1 petite branche céleri
- Sherry Vinegar — 2 càs vinaigre (Xérès préf.) (30 ml)
- Olive Oil — 4 càs huile d'olive vierge (60 ml)
- Ginger — petit gingembre (5 g)
- Garlic — ½ gousse ail
- Lime Zest — zeste citron vert (1 g)
- Herbs — herbes (5 g)
- Water — ½ verre eau (100 ml)
- Espelette — Espelette (0.5 g)
- Salt — sel (2 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.
Companion jar
Ridgeroom Tomate Anti-Gaspi 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 · 8 stars · 1 national award
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First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Stéphanie Le Quellec. French. Cited awards include: Michelin 2* (La Scène).
Originally published as Vinaigrette Tomate Anti-Gaspi.
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 Stéphanie Le Quellec / Femme Actuelle (published as “Vinaigrette Tomate Anti-Gaspi”). Full citation lives in Provenance.