The Best Sauce Vierge Recipe
Discover the authentic French Sauce Vierge recipe, perfect for delicate white fish, seafood, pork tenderloin, chicken, and steamed veggies. Fresh, light, and easy to make!
Ingredients
- 5 small tomatoes such as Campari(R)
- 2 tablespoons minced shallots
- 2 cloves garlic crushed
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh tarragon
- 2 tablespoons pitted and vertically-sliced Kalamata olives
- 8 large basil leaves chopped
- ΒΌ cup extra-virgin olive oil
- 1 tablespoon freshly squeezed lemon juice
- salt and freshly ground black pepper to taste
Instructions
- Dice tomatoes, and place in a colander for about 5 minutes to drain.
- Transfer drained tomatoes to a bowl, and gently fold in shallots, garlic, parsley, tarragon, Kalamata olives, and basil.
- Pour olive oil and lemon juice over the vegetables, and stir until combined. Allow mixture to sit for about 30 minutes for the flavors to meld.