Sauce Vierge - Standard Recipe

Dish Name : Sauce Vierge

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

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