Description
Sauce Vierge is a fresh, vibrant French sauce featuring diced tomatoes, olives, anchovies, and aromatic herbs in a lemony extra virgin olive oil base. This versatile salsa-like sauce is perfect served at room temperature over seafood, grilled vegetables, chicken, pork, pasta, or as a flavorful dip.
Ingredients
Scale
Primary 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
Herbs
- 1 tsp parsley, finely chopped
- 1/2 tsp chives, finely chopped
- 1/2 tsp tarragon leaves, finely chopped
Instructions
- Mix: In a bowl, combine the extra virgin olive oil, fresh lemon juice, diced tomatoes, black olives, finely minced anchovy fillets, and garlic. Add the finely chopped parsley, chives, and tarragon leaves. Season with salt and black pepper. Stir gently to combine all ingredients evenly. Taste and adjust salt if needed, depending on the saltiness of the dish you will serve it with.
- Use: Serve the Sauce Vierge at room temperature as a fresh salsa or sauce. Pile it over fish such as tuna steak, seafood, grilled or steamed vegetables, chicken, pork, pasta, or use it as a topping on bread. It also works well as a dip for crostini or corn chips. Alternatively, gently warm the sauce in a small pot until it reaches blood temperature. Avoid simmering or boiling to preserve the fresh flavors.
- Storage: Use the sauce immediately after preparation, or store it in a very airtight container and refrigerate. Before serving, allow it to come back to room temperature to enhance the flavors. Consume within one day for best freshness.
Notes
- Note 1: Seed the tomatoes to reduce excess moisture and ensure the sauce is not too watery.
- Note 2: Anchovy fillets add umami depth; finely mincing is essential for even distribution.
- Note 3: Fresh herbs like parsley, chives, and tarragon provide aromatic brightness and complexity.
- Do not boil or simmer the sauce to maintain its fresh, vibrant taste.
- This sauce is versatile and pairs well with a variety of dishes, enhancing both seafood and meats.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Sauce
- Method: No-Cook
- Cuisine: French
Keywords: Sauce Vierge, French sauce, fresh sauce, Mediterranean sauce, tomato salsa, anchovy sauce, olive salsa, easy sauce recipe
