Sauce Vierge is a French modern classic.
Its a wonderfully fresh, vinaigrette-style sauce thats particularly great with seafood.
I featured and paired this elegant sauce with myTuna Steak recipe.
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Its use doesnt end with seafood though!
Also serve it with chicken, pork or vegetables.
You could also use as a salsa dip, or pile it on toasted bread to make simplebruschettaorcrostini.
Try it also over aomeletteorfrittata, orcorn fritters!
Even twirl pasta through it!
Sauce Vierge a classic sauce for fish!
I featured Sauce Vierge in myTuna Steak recipewhich I also published today.
What is Sauce Vierge?
Really, this sauce couldnt be a better expression of this new school of French food thought!
What Sauce Vierge tastes like
Its essentially a salsa, with summery Mediterranean ingredients and flavours.
Richness and body comes from the extra virgin olive oil.
This version Im sharing today is pretty classic, with a lovely mix of fresh herbs.
Tomatoes Theyve got to be ripe and juicy!
Without it, some people would probably consider this sauce a bit plain, or missing something.
Its the main salt in this dish.
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It does not taste fishy at all.
I like a combination of herbs to add interest.
Parsley, chives and tarragon I find is a beautiful mix.
(Other herbs that would work well include basil and chervil.)
If you dont have lemons, use white or red wine vinegar instead.
To make, simply combine all ingredients and mix!
Sometimes Sauce Vierge is slightly warmed to serve with hot foods.
Dont boil it or youll lose all that wonderful freshness!
Salsa-throw in dip For scooping up with corn chips or homemadecrostini!
Or try it with anEgg White Omelette!
Pile onto toasted bread to makebruschettaorcrostini;
Withcorn fritters!
This would be 100% sensational.
With pasta What the Italians would call an uncooked pasta sauce.
Simple boil pasta, toss through the Sauce Vierge.
