Dinner

Sauce Vierge: Fresh French Salsa for Seafood, Vegetables, and More Recipe

Name: Sauce Vierge: Fresh French Salsa for Seafood, Vegetables, and More Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: French
Ingredients: 5 1/2 tbsp extra virgin olive oil; 2 tbsp fresh lemon juice; 2 tomatoes, seeded and diced into 0.8cm (1/3″) cubes; 12 black olives, pitted and cut into strips (Spanish, Kalamata, or other); 2 anchovy fillets, very finely minced; 1/2 tsp garlic, very finely minced; 1/4 tsp salt; 1/4 tsp black pepper; 1 tsp parsley, finely chopped; 1/2 tsp chives, finely chopped; 1/2 tsp tarragon leaves, finely chopped

ByNoah Steele April 7, 2026April 7, 2026

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Introduction

Sauce Vierge is a vibrant and fresh French sauce that brightens up any dish with its blend of olive oil, lemon, tomatoes, and herbs. Perfect as a topping for fish, vegetables, or even as a dip, it adds a zesty, aromatic touch to your meals.

Ingredients

5 1/2 tbsp extra virgin olive oil
2 tbsp fresh lemon juice

2 tomatoes, seeded and diced into 0.8cm (1/3″) cubes
12 black olives, pitted and cut into strips (Spanish, kalamata, or other)

2 anchovy fillets, very finely minced
1/2 tsp garlic, very finely minced

1 tsp parsley, finely chopped
1/2 tsp chives, finely chopped
1/2 tsp tarragon leaves, finely chopped

1/4 tsp salt
1/4 tsp black pepper

Instructions

Step 1: In a bowl, combine the extra virgin olive oil, fresh lemon juice, diced tomatoes, black olive strips, minced anchovy fillets, and garlic. Stir gently to mix.

Step 2: Add the finely chopped parsley, chives, and tarragon leaves. Season with salt and black pepper, then taste and adjust the salt if needed, depending on the saltiness of the dishes you plan to serve it with.
Step 3: Use the sauce immediately at room temperature as a salsa or sauce. It pairs wonderfully with fish such as tuna steak, seafood, grilled or steamed vegetables, chicken, pork, pasta, or simply spooned over bread. You can also warm it gently to blood temperature in a small pot without boiling to preserve its fresh flavors.

Tips & Variations

For a vegetarian version, omit the anchovy fillets and increase the garlic slightly to maintain depth of flavor.

Add a pinch of red chili flakes for a subtle spicy kick.
Use fresh herbs like basil in place of tarragon for a different aromatic profile.

Storage

Store Sauce Vierge in a very airtight container in the refrigerator and use within one day for best freshness. Before serving, bring it back to room temperature to enhance its natural flavors. Avoid reheating above warm blood temperature to maintain the sauce’s bright and fresh character.

How to Serve

A close-up of a white bowl showing several fresh ingredients arranged in separate small piles. There are bright red diced tomatoes on the left and bottom, finely chopped green herbs sprinkled over and around the tomatoes, shiny dark sliced olives piled toward the top right, a small mound of pale minced garlic on the far right, and a reddish-brown seasoned paste or sauce with some tomato pieces on the bottom right. The ingredients sit on a shiny layer of golden olive oil that reflects light under the bowl’s surface. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Sauce Vierge ahead of time?

Yes, you can prepare it a few hours or up to a day in advance. Keep it refrigerated in an airtight container and bring to room temperature before serving for the best taste.

What dishes pair best with Sauce Vierge?

This sauce complements seafood like tuna steak, grilled vegetables, chicken, pork, pasta, and even bread or crostini, making it a versatile addition to many meals.