Sauce vierge (virgin sauce)
How to make a simple sauce Vierge – a great sauce for warmer days. It is a classic tomato based dressing filled with fresh herbs that will go perfectly with many dishes for the warmer days. It can be served cold or warm. This recipe was made famous by French chef Michel Guerard which was a big influence on nouvelle cuisine.
For 4 people
- 100 grams / 3.4 fluid oz diced ripe tomatoes (peeled and seeded)
- 100 ml / 2.4 fluid oz virgin oil (best quality you can get)
- 1 garlic clove (pressed)
- 20 grams / 0.7 fluid oz finely diced shallot
- 1 or 2 tablespoons balsamic vinegar
- 1 pinch white sugar
- 2 tablespoons chopped fresh herbs of your choice (basil, chervil, parsley, tarragon, chives)
- 1 teaspoon crushed coriander seeds
- A squeeze of lemon juice (optional)
- Salt and black pepper to taste
- Place the crushed garlic into some olive oil.
- On low to medium heat, warm the olive oil, the garlic, the diced tomatoes, the diced shallots and the crushed coriander, blending the ingredients together with a wooden spoon.
- Reduce the heat to very low and simmer for 5 – 6 minutes.
- Stir in the balsamic vinegar and the herbs and leave to sit for 2 – 3 minutes.
- Adjust the seasoning to taste and add a little sugar and blend in. Leave a little longer to further infuse.
Sauce vierge video recipe:
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