Sauce Vierge

Sauce Vierge is a no-cook sauce perfect for summer! Made from tomatoes, olive oil, lemon and herbs, it’s fresh, bright and versatile.

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Course: Condiment, Sauces and Salsas

Cuisine: French

Diet: basil, chives, extra virgin olive oil, lemon, tomatoes

Prep Time: 10

Cook Time: 2

Resting Time: 30

Total Time: 42

Servings: cup

Author: Eff | Food Daydreaming

Equipment

Japanese Chef's Knife

Ingredients

16 cherry tomatoes, quartered
2 tablespoons basil, finely chopped
2 tablespoons chives, finely chopped
1 garlic clove, optional
¼ cup extra virgin olive oil
2 tablespoons lemon juice
Salt and pepper to taste

Instructions

Start by quartering the tomatoes and putting them in a serving bowl. Set them aside. Chop the herbs and also set aside.
16 cherry tomatoes, 2 tablespoons basil, 2 tablespoons chives

Garlic Option

Option 1: With garlic. If using the garlic, smash the clove gently with a knife and add it to a small saucepan, along with the oil. Heat the oil over low heat until it’s JUST warmed through and becoming more fluid, about 2-3 minutes. Remove the garlic and pour the warmed oil all over the tomatoes.
1 garlic clove, ¼ cup extra virgin olive oil, 2 tablespoons basil, 2 tablespoons chives
Squeeze in the lemon juice, add in the herbs, season with salt and pepper and mix gently. Allow to stand and rest at room temperature for at least 10 minutes though 30 minutes is better.
2 tablespoons lemon juice, Salt and pepper to taste

No Garlic Option

Option 2: No garlic. Pour the oil directly over the tomatoes, squeeze in the lemon juice, add in the herbs, season with salt and pepper and mix gently. Allow to stand and rest at room temperature for at least 30 minutes, though 1 hour is better.
¼ cup extra virgin olive oil, 2 tablespoons lemon juice, 2 tablespoons basil, 2 tablespoons chives, Salt and pepper to taste

Serve

When you’re ready to serve, give the Sauce Vierge a good mix and spoon over your choice of seafood, chicken, vegetables or pasta.

Cook along with me

Notes

To make a full bodied and flavourful Sauce Vierge, it needs to rest at room temperature and for the flavours to meld all together for a little while, just like a tomato salad. Ten minutes is all that’s needed if you’ve warmed the oil, and 30 minutes if using room temperature oil. Do not let it rest in the fridge! Sauce Vierge is best served at room temperature or slightly warm.

If preparing Sauce Vierge more than hour in advance, add the herbs later so they don’t wilt and darken too much.

Did you make this recipe?Mention @food_daydreaming or tag #fooddaydreaming on instagram. I love seeing what you all come up with!

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