Sauce vierge

By • June 11, 2016 0 Comments

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Author Notes: Why is this sauce called virgin? Well, it wasn´t my idea, but perhaps because it makes everything taste like a purer, better version of itself. It´s light, fresh and stirred together within a few minutes - perfect with a tuna steak, other seafood or light meat. Sabine


Serves 2-3

  • 200 grams tomatoes ( 2 medium ones)
  • 1-2 spring onions
  • 1 clove garlic
  • 4 tablespoons olive oil + more to taste
  • 1/2-1 lime
  • 1 tablespoon white wine vinegar
  • 1-2 handfuls chopped basil
  • salt & pepper
  • 1 dash of sugar, as needed
  1. Chop the spring onions finely. Mince the remaining garlic clove. Remove the strunk and kernels from the tomatoes, dice the flesh finely.
  2. In a small pan, gently heat 4 tbsp of olive oil. When hot, add shallot, fry until translucent, stirring constantly for 1-2 minutes. Add the garlic, fry for another minute. Garlic and onion should not brown.
  3. Remove from heat, stir in the tomatoes, add vinegar, lime juice, salt and pepper. A dash of sugar may be needed, depending of the strength of the vinegar. Add more olive oil to make the preparation more runny if preferred.
  4. Immediately before serving, add the chopped basil. Serve lukewarm or cold.

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