On the jar: Summerfield Sauce Vierge
shake · salsa
★★★ KITCHENPrep 5 minSauce Vierge
Independent adaptation of a publicly published Michel Guérard recipe. Not affiliated with, sponsored by, or endorsed by Michel Guérard.
The spa-cuisine pioneer's tomato and lemon vierge for fish.
Ratio
Ingredients
- Tomato — 680 g
- Garlic — 6 g
- Fresh Herbs — 75 ml
- Olive Oil — 240 ml
- Lemon Juice — to taste
- Salt — to taste
- Pepper — to taste
- Coriander Seed — 0.3 g
Method
- Pour to the lines in order (bottom → top): Fresh Herbs, Olive Oil, Lemon Juice.
- Add finishing notes: Tomato, Garlic, Salt, Pepper, Coriander Seed.
- Cap the jar and shake until emulsified.
Provenance
Nouvelle cuisine pioneer and inventor of cuisine minceur; his Les Prés d'Eugénie has held three Michelin stars since 1977.
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 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 La Cuisine Gourmande (1977) via Food52 Genius Recipes (published as “Sauce Vierge”). Full citation lives in Provenance.