Sauce Vièrge

By • November 6, 2013 0 Comments

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Sauce Vièrge

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
  1. 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.
  2. Add the basil, and let cook for 30 seconds.
  3. Add the tomatoes, and cook for 2-3 minutes, not so much that you lose that fresh tomato element.
  4. Turn off the heat. Finally, add the chopped fresh herbs. Serve warm to room temp.

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