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Makes
1/2 cup of sauce vierge
Author Notes
One of the greatest sauces of all time for fish, this light, delicious sauce meets vinaigrette. I like to serve mine with a flaky white fish, but this is great with shellfish too. Adapted from Marco Pierre White's Sauce Vierge. —Lauren Broidy
Ingredients
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1
large tomato (or 1 pint of cherry tomatoes, chopped)
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6
large leaves of basil, chiffonaded
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juice of 1 lemon
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3 tablespoons
olive oil, or more, to taste.
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2 tablespoons
chopped fresh cilantro
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2 tablespoons
chopped fresh chives
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2 tablespoons
chopped fresh parsley
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salt and pepper, to taste
Directions
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In a saucepan, gently over medium-low heat the olive oil and lemon juice. If the heat gets too high, the lemon juice will evaporate, and then you lose that flavor.
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Add the basil, and let cook for 30 seconds.
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Add the tomatoes, and cook for 2-3 minutes, not so much that you lose that fresh tomato element.
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Turn off the heat. Finally, add the chopped fresh herbs. Serve warm to room temp.
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