Description
Sauce Vierge is a fresh and vibrant French sauce made with tomatoes, herbs, lemon juice, and Kalamata olives. It’s a perfect complement to grilled fish, chicken, or vegetables, adding a Mediterranean flair to your meal.
Ingredients
5 small tomatoes (Campari), diced
2 tbsp shallots, minced
2 garlic cloves, crushed
2 tbsp fresh parsley, chopped
2 tbsp fresh tarragon, chopped
8 basil leaves, chopped
2 tbsp Kalamata olives, sliced
¼ cup (60 ml) extra-virgin olive oil
1 tbsp fresh lemon juice
Salt and freshly ground black pepper, to taste
Instructions
- Dice the tomatoes and place them in a colander with a pinch of salt. Allow them to drain for 5–10 minutes to remove excess moisture.
- In a bowl, combine the drained tomatoes, shallots, garlic, parsley, tarragon, olives, and basil.
- Pour in the extra-virgin olive oil and fresh lemon juice. Stir gently to combine all the ingredients.
- Season the sauce with salt and freshly ground black pepper to taste. Taste the sauce and adjust the seasoning if necessary.
- Let the sauce rest at room temperature for 30 minutes before serving to allow the flavors to meld together.
Notes
Let the sauce rest at room temperature for 30-45 minutes to let the flavors come together.
If storing leftovers, keep the sauce in an airtight container in the refrigerator for up to 1 day.
For a stronger briny flavor, you can increase the number of Kalamata olives.
Experiment with other herbs like mint or oregano for a different flavor profile.
Always add fresh basil right before serving to prevent it from turning black.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Sauce
- Method: No-Cook
- Cuisine: French
Nutrition
- Serving Size: 1/4 cup
- Calories: 80
- Sugar: 4g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
