Sauce Vierge is a no-cook sauce perfect for summer! Made from tomatoes, olive oil, lemon and herbs, it’s fresh, bright and versatile.
Well, sauce might be a bit of a misnomer. Think of it as a chunky vinaigrette or a watery salsa.
Whatever you call it, Sauce Vierge is THE sauce for hot summer days, when tomatoes are at their best and you want to keep cooking in the house to a minimal. At its most basic, Sauce Vierge is a tomato, herb, lemon and olive oil mixture that lends itself to a variety of uses.
Why you’ll Love this Sauce Vierge Recipe
- Vibrant and zingy flavour. Using in-season ingredients like ripe tomatoes and fresh herbs means this sauce/condiment/dressing is bright and flavourful.
- Easy (and sometimes quick). It’s super easy to make. And depending on how you serve it, it can be ready in just 10 minutes or you can let it marinate for 30 minutes to 1 hour for a deeper flavour.
- Versatile. Traditionally served with seafood, Sauce Vierge is surprisingly versatile and also pairs really well with chicken and vegetables. It can be spooned over eggs, used as a dip with some crusty bread or pitas, and tossed through hot buttered spaghetti for a quick and easy dinner.
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What is Sauce Vierge?
Sauce Vierge, which translates to ‘virgin sauce’, is a French modern classic created by Chef Michel Guérard in the 1970s. As a direct response to France’s cuisine classique (think mother sauces and richer, heavier dishes), the nouvelle cuisine movement focused on lighter and simpler preparations, creating fresher dishes that highlighted individual ingredients.
Traditionally served over seafood, this tomato vinaigrette-style sauce is surprisingly versatile. Made from a base of tangy tomatoes, zippy lemon, rich olive oil and fresh herbs, it tastes vibrant and refreshing, lifting and flavouring the food you serve it with.
Sauce Vierge Recipe Ingredients
Here’s what you’ll need to make this bright, tangy and herby recipe:
- Tomatoes. I like using different kinds of cherry tomatoes because they’re sweeter, but you can use any kind of tomato you want, as long as they’re ripe! Some people like to peel the tomatoes for a Sauce Vierge, but that’s unnecessary if you’re using cherry tomatoes or in-season ripe tomatoes.
- Extra virgin olive oil. The oil is what makes this a ‘sauce’, and being a fresh sauce that’s typically spooned over food like a vinaigrette or condiment, you want to try to use the best extra virgin olive oil you can get.
- Lemon juice. Fresh lemon juice really brightens and highlights the fresh tomatoes. Don’t skip it! It also helps to cut through the olive oil for a more pleasant eating experience. White wine vinegar is a nice substitute if you don’t have lemons.
- Herbs. I like a mix of basil and chives, both pair really well with tomatoes and lemon. Other common herbs used in Sauce Vierge recipes include chervil, tarragon and parsley.
- Salt and pepper. Because you can’t have unseasoned fresh tomatoes swimming in olive oil!
The above is all you need to make a wonderful Sauce Vierge. But you can also consider it a jumping off point. Here are the most common optional add-ins:
- Garlic and Shallots. A lot of recipes add raw, mined garlic and/or shallots to their Sauce Vierge. Personally, I think the taste of raw alliums overpowers the tomatoes in this recipe so I don’t add any raw. Depending on what I’m using it for, I smash just 1 clove of garlic and stir it through the oil while it warms for a few minutes before adding it all to the tomatoes.
- Capers and olives. Some people like to add capers or olives to their Vierge to add a briny dimension.
- Coriander seed. Another common addition is a pinch of coriander seed for a deep, aromatic warmth.
Find the exact quantities in the recipe card below, and scroll down to see how I make this Sauce Vierge recipe with a hint of garlic.
How to Make this Sauce Vierge Recipe
You can serve this Sauce Vierge over fish and seafood, chicken and vegetables. You can also toss it through hot, buttered spaghetti for a quick summer dinner!
Here’s the quick rundown on how to make the recipe:
- Prep. Start by getting all your ingredients ready. Chop your tomatoes, place in a bowl and set aside. Chop the herbs and have your lemon ready to squeeze.
- With garlic. If you would like to add a hint of garlic, pour the oil into a small saucepan, add a smashed garlic clove, and stir over low heat until the oil is JUST warmed through and starting to become more fluid, about 2-3 minutes. Discard the garlic and pour the oil over the tomatoes. Squeeze in the lemon, add in the herbs, season with salt and pepper and mix gently.
- Without garlic. If you’re not using garlic, pour the oil directly over the tomatoes, squeeze in the lemon, add in the herbs, season with salt and pepper and mix gently.
- Stand. To make a full bodied and flavourful Sauce Vierge, it needs to rest at room temperature and 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. (If preparing more than hour in advance, add the herbs later so they don’t wilt and darken too much.) Do not let it rest in the fridge! Sauce Vierge is best served at room temperature or slightly warm.
- Serve. Give the tomatoes another mix before serving and spoon over your choice of seafood, chicken or vegetables, or mix with pasta to make a fresh sauce.
Love tomatoes? Try these recipes too:
- Tomato, Peach and Burrata Salad
- Summer Tomato Spaghetti with Burrata
- Roasted Tomato, Coriander and Noodle Soup
- Fruit and Vegetable Quinoa Salad
Or explore all our dips and dressings and sauces.
Have you made this Sauce Vierge yet? Which herbs did you use? Be sure to leave a comment and let me know. Or take a pic and tag me over on Instagram, I love seeing what you guys are making from the blog!
Sauce Vierge Recipe
Sauce Vierge
Equipment
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.
