Sauce Vierge (fresh French sauce / salsa)

Name: Sauce Vierge (fresh French sauce / salsa)
Prep time: 10 min
Total time: 10 min
Cuisine: French
Ingredients: 5 1/2 tbsp extra virgin olive oil; 2 tbsp fresh lemon juice; 2 tomatoes (, seeded and diced into 0.8cm (1/3") cubes (Note 1)); 12 black olives (, pitted and cut into strips (Spanish, kalamata, or other)); 2 anchovy fillets (, very finely minced (Note 2)); 1/2 tsp garlic (, very finely minced); 1 tsp parsley (, finely chopped (Note 3)); 1/2 tsp chives (, finely chopped (Note 3)); 1/2 tsp tarragon leaves (, finely chopped (Note 3)); 1/4 tsp salt; 1/4 tsp black pepper

Instructions

Prep:10min

Sauce Vierge is a French sauce made from diced tomatoes, olive oil, fresh herbs and lemon juice. It pairs especially well with seafoods, such as the Tuna Steak I shared today.Sauce Vierge was popularised by Michel Guérard, a French chef who championed nouvelle cuisine (literally, "new cuisine") in the 1970's, a food style which emphasised freshness, simplicity, and lightness. Really, this sauce couldn't be a better expression of this style of French cooking!Serve with white meats (chicken, pork), vegetables, use as a salsa-type dip (corn chips, mini crostini), pile onto toasted bread to make bruschetta or crostini, pile over an omelette or frittata, or corn fritters! Great made on the day, even better the next day!

Updated at: Thu, 21 Nov 2024 06:13:57 GMT