This fragrant lemon myrtle butter is made with garlic, chives and lemon zest. Slice it over hot fish, prawns, scallops or shellfish for an easy finishing sauce.
Tag: Sauce
Chimichurri Sauce
Fresh, sharp and herb-forward, chimichurri is one of those sauces I make once and then keep finding reasons to use. It cuts through rich meats, lifts vegetables, and instantly makes simple food more interesting. This is the chimichurri I come back to again and again — quick to make, bold in flavour, and endlessly useful….
Sauce Vierge – Classic French Tomato & Olive Oil Sauce
Sauce vierge is a fresh French tomato and olive oil sauce made with herbs, lemon and garlic — light, vibrant and incredibly versatile. It’s the kind of simple sauce that instantly lifts everything from seafood to grilled vegetables. This classic French sauce is a celebration of fresh ingredients, with bright tomato, fragrant herbs and good…
Fish with Sauce Vierge
This dish, Pan Seared Sea Bream with Sauce Vierge, evokes memories of a perfect day in the French Riviera. Sauce Vierge, a classic French sauce, consists of olive oil, tomatoes, olives, garlic, herbs, and lemon. Paired with sea bream, it provides a fresh and flavorful meal. Quick and easy to prepare, it’s ideal for summer dining.