Sauce vierge (virgin sauce) is a traditional Provencal sauce, consisting of olive oil infused with garlic, tomatoes, lemon juice and herbs.
There are many recipes for sauce vierge, some of which include capers, olives and even pine nuts. However, I feel that the additions tend to mask the beautifully subtle flavour of the sauce, so my version sticks close to the original.
The sauce is more of an infusion of flavours, than a sauce per se. It should never be cooked on a high heat, and should be left to let the delicate flavours combine.
It's traditionally served with firm white fish such as cod, halibut or skate, but I also think it goes really well with tuna steaks.
100g of extra virgin olive oil
200g fresh tomatoes
1 shallot
1 clove of garlic
1 teaspoon of coriander seeds
Pinch of sugar
2 tablespoons of lemon juice
Seasoning
Handful (tablespoon when chopped) of fresh basil leaves
Handful (tablespoon when chopped) of chives
- Peel and finely grate the garlic.
- Pour the olive oil into a jug or bowl and add the garlic. Leave to infuse for 30 minutes.
- Cut a cross in the skin of the bottom (or near the bottom) of each tomato.
- Place the tomatoes in a heatproof container and cover with boiling water. Leave for 5 minutes. (If the tomatoes float, then place a bowl or plate on top in order to submerge them).
- Remove the tomatoes from the boiling water and peel off the skin.
- Dice the tomatoes and remove the seeds. Cut into small dice and set aside.
- Peel and finely dice the shallot.
- Bash the coriander seeds in a pestle and mortar.
- Heat the garlic oil in a small pan, over a medium low heat.
- Add the shallot, tomatoes, a pinch of coriander seeds and a pinch of sugar.
- Season and reduce the heat to the lowest setting and leave for 6 minutes.
- Whilst the oil is infusing, juice the lemon and finely slice the herbs.
- After the 6 minutes, add the lemon and herbs.
- Taste and adjust the seasoning.
