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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
Makes 1/2 cup of sauce vierge
- 1 large tomato (or 1 pint of cherry tomatoes, chopped)
- 6 large leaves of basil, chiffonaded
- juice of 1 lemon
- 3 tablespoons olive oil, or more, to taste.
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons chopped fresh chives
- 2 tablespoons chopped fresh parsley
- salt and pepper, to taste
- 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.
- Add the basil, and let cook for 30 seconds.
- Add the tomatoes, and cook for 2-3 minutes, not so much that you lose that fresh tomato element.
- Turn off the heat. Finally, add the chopped fresh herbs. Serve warm to room temp.