shake · herb sauce
★ STARRED KITCHENPrep 5 minSaffronforge Vierge
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 — 150 g tomates cœur de pigeon (or cerise), brunoise
- Olive Oil — 20 cl belle huile d’olive (200 ml)
- Olives — 20 olives taggiasche, diced
- Zucchini — 1 petite courgette, fine brunoise
- Celery — 1 branche céleri, brunoise
- Scallion — 1 cebette (ciboule), finely snipped
- Lemon — 1 citron jaune (juiced over)
- Basil — 10 feuilles basilic, finely snipped
- Arugula — 1 poignée roquette sauvage, finely snipped
- Espelette — Piment d’Espelette (0.5 g)
- Salt — sel (2 g)
Method
- Pour to the lines in order (bottom → top): Olive Oil.
- Add finishing notes: Tomato, Olives, Zucchini, Celery, Scallion, Lemon.
- Cap the jar and shake until emulsified.
Keep this recipe
Tonight you'll cook it. The jar remembers it.
You found this recipe once. On a PantryFlex jar it’s printed in glass — pour your pantry to the line, shake, done. No phone propped at the stove.
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Provenance
Stéphanie Le Quellec. French. Cited awards include: Michelin 2* (La Scène).
Originally published as Sauce Vierge (Taggiasche–Courgette).
More from this kitchenFAQ
Can this go in a shake jar?
Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.
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 “Sauce Vierge (Taggiasche–Courgette)”). Full citation lives in Provenance.