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Sauce Vierge

The vibrant, fresh, quick and versatile, no cook French Sauce.
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Course: Sauce
Cuisine: French
Keyword: Fresh sauce, Herb Sauce, No cook sauce
Prep Time: 5 minutes
Resting time: 30 minutes

Equipment

  • 1 Mixing Bowl

Ingredients

  • 1/4 cup extra-virgin olive oil
  • 1 cup cherry tomatoes finely diced
  • 1/2 cup Sicilian olives finely chopped (or substitute with Kalamata or green Castelvetrano olives for a different flavour profile)
  • 2 cloves garlic finely grated or minced
  • 1 lemon zested and juiced
  • 1 tbsp chives finely chopped
  • 1/4 cup fresh basil chopped (or try tarragon, coriander, or dill for a twist)
  • 1/4 cup fresh parsley chopped
  • Sea salt flakes to taste

Instructions

  • Prepare the ingredients – Finely dice the cherry tomatoes, Sicilian olives, and grate the garlic, zest and juice the lemon and chop the herbs.
  • Combine everything – In a medium bowl, mix the cherry tomatoes, olives, garlic, lemon zest, and lemon juice.
  • Incorporate the olive oil – Drizzle in the extra-virgin olive oil and gently mix everything together.
  • Add the herbs – Stir in the fresh basil, parsley, and chives.
  • Season and let it sit – Sprinkle with sea salt flakes to taste and allow the sauce to rest at room temperature for at least 30 minutes before serving. This helps the flavours meld together beautifully.

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