PANTRYFLEX

shake · vinaigrette

★★★ KITCHENPrep 5 min

Sauce Vierge

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

DRESSING · POACHED FISH & SHELLFISH & GRILLED VEGETABLES

A dressing for poached fish & shellfish & grilled vegetables.

Keller's vierge sauce.

On the jar

VIERGE

Method
shake
Yield
about ¾ cup
Ingredients
7
Jar batch
4.8× recipe
Add to a jar

Ratio

Ratio by volume: OLIVE OIL 38 ml, CHAMPAGNE VIN 15 ml
OLIVE OIL 38 mlCHAMPAGNE VIN 15 ml

Ingredients

  • Tomatoabout 1 tomato (125 g)
  • Champagne1 Tbsp (15 ml)
  • Shallotabout ½ shallot (5 g)
  • Olive Oilabout 3 Tbsp (38 ml)
  • Parsleypinch, minced (1 g)
  • Lemon Juicelemon, to taste
  • SaltMaldon sea salt, to taste

Where it sits

One of 719 vinaigrettes in the catalog, with 7 ingredients against a median of 6.

Its fat to acid ratio is 2.6:1, higher than 52% of the catalog’s vinaigrettes (median 2.4:1), a typical mix for the category.

The acid here is Champagne and lemon juice. In this category chefs also reach for red wine vinegar (125 recipes), Sherry vinegar (110), and white wine vinegar (84).

The fat here is olive oil. In this category chefs also reach for grapeseed oil (75 recipes) and canola oil (34).

Method

  1. Pour to the lines in order (bottom → top): OLIVE OIL, CHAMPAGNE VIN.
  2. Add by count: 4 TOMATOS, ½ SHALLOT.
  3. Season to finish: PARSLEY (about 2 Tbsp), LEMON JUICE (to taste), SALT (about 1½ tsp).
  4. Cap the jar and shake until emulsified.

Get Sauce Vierge + 3 more sauces like it

The full recipe and its 3 closest matches, straight to your inbox. Keep them for the next time you go looking.

No spam. Just the recipes, and first word when jars ship.

Keep this recipe

The ratio lives in glass now.

You found this recipe once. On a PantryFlex jar it's printed in glass. 7 ingredients, one pour order, no measuring cups on a Tuesday.

1 kitchen · 3 stars · 1 national award

Put it on a jar Build it as a gift ▸

$39.99 + S&H founding · first 500 · $49.99 after launch

Missed the form above? Get these recipes by email, and lock the founding price.

Provenance

French-American fine-dining chef of Michelin three-star The French Laundry (Yountville) and Per Se (New York); James Beard Outstanding Chef. Author of The French Laundry Cookbook.

Adapted from a Thomas Keller recipe (Thomas Keller / MasterClass).

More from this kitchen

FAQ

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?

This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 4.8× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Thomas Keller / MasterClass (published as “Sauce Vierge”). Full citation lives in Provenance.

Add to a jar