This is a famous sauce that was made popular by the great chef Michel Guerard who was the master of lighter French cuisine – his food ebodied bright vivid flavours.
This is a perfect sauce to have in your repertoire and to keep on hand. It is very versatile and can be used to dress a salad, top grilled vegetables, chicken or fish. I have even served it with an omelette. It is more like a salsa and I often have a jar of this on my boat and at home.
Sauce Vierge
This is a versitile sauce to have in your repertoire that can be used to dress a salad, top grilled vegetables, fish or chicken. You can even add it to an omelette.
Ingredients
- 4 large very ripe tomatoes, peeled, cored and diced
- 2 tablespoons vinegar, white wine, champagne or balsamic vinegar
- 6 tablespoons olive oil extra virgin
- 1 tablespoon shallots, minced
- 1 clove garlic, minced
- 1/4 cup fresh herbs, chopped, (any combination of chives, tarragon, basil, cilantro, parsley)
- 1 tablespoon lemon juice
- Sea Salt and pepper
Instructions
- Blanch the tomatoes in boiling water for a moment and then remove to a cold water bath and peel the tomatoes. This offers a more refined sauce, but you can skip this step if you prefer. I think it makes a big difference in the sauce in terms of taste and texture.
- Cut tomatoes in quarters, remove the seeds and cut into even dices, and put in a bowl. (Don't throw away any of the tomato seed mixture, save it for soups and stocks.)
- Mince the shallots and garlic and add to the tomatoes.
- Pour in the oil and gently coat the tomatoes.
- Add the fresh herbs, vinegar and lemon. Gently stir together.
- Season with sea salt and pepper.
- Keep in an airtight container in the refrigerator for up to ten days.
Tried this recipe?Let us know how it was!