SAUCE VIERGE recipe

 

Sauce vierge is a French sauce made from olive oil, lemon juice, chopper tomatoes and chopped basil. 

Frequently, crushed coriander seed is added and variations may include the addition of other herbs such as cheril, chives, parsley, etc. The ingredients are combined and allowed to infuse in the oil to create the sauce. The sauce is usually served with shellfish, delicately flavoured white-fleshed fish such as cod, sole, etc.

 INGREDIENTS

1. Olive oil                 Ml 45

2. Balsamic vinegar Ml 20

3. Crushed Coriander seeds    Grams 3-4

4. Lemon juice         Ml 15

5. Onion                 Grams 25

6. Basil                 Grams 25

7. Fresh coriander Grams 10

8. Blanched tomatoes Grams 150

9. Salt                 To taste

10. Crushed black pepper To taste

 METHOD

1. In a pan, add oil, add fine chopped onions (turn the flame on after adding the onions).

2. When the onions begin to cook, add crushed coriander seeds and cook for few more seconds to give flavour. (Make sure onions do not get colour). 

3. Transfer this in a bowl, add other ingredients when oil is not very hot.

4. Enjoy with paupiette de sole.