Sauce Vierge is a French sauce made from olive oil, lemon juice, chopped tomato and chopped basil. Frequently, crushed coriander seed is added, and variations may include the addition of other herbs such as chervil, chives, parsley, etc. The sauce is usually served with shellfish, delicately flavored white-fleshed fish such as cod, sole, etc.; it is sometimes served over pasta.
Ingredients for 500 ml
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| Qty | Unit | Description |
|---|---|---|
| 0.2 | Litre | Virgin olive oil |
| 0.2 | Kg | Tomatoes |
| 0.01 | Kg | Garlic |
| 0.02 | Kg | Basil |
| 0.01 | Kg | Chervil |
| 0.01 | Kg | Parsley |
| 0.01 | Kg | Coriander seeds crushed |
| 0.03 | Litre | Lemon juice |
| 0.005 | Kg | White pepper |
| 0.01 | Kg | Salt |
Method:
- Blanch and peel the tomatoes. Deseed and cut them into brunoise
- Finely chop garlic, chervil, parsley
- Finely shred basil leaves and combine all the ingredients together
- This sauce need not be cooked