SAUCE VIERGE
A tomato-based dressing served hot or cold.
The sauce vierge is a classic tomato-based dressing filled with fresh herbs that will go perfectly with many dishes for the warmer days. It can be served cold or warm and goes perfectly with fish. This recipe was made famous by French chef Michel Guerard who was one of the fathers of nouvelle cuisine.
INGREDIENTS
FOR 4 PEOPLE
100 g (3.5 oz) diced ripe tomatoes (peeled and seeded)
100 ml (2.4 fl oz) extra virgin oil (best quality you can get, we use Mount Zero picual extra virgin olive oil)
1 garlic clove (pressed)
20 g (0.7 oz) finely diced shallot
1 or 2 tbsp balsamic vinegar
1 pinch white sugar
2 tbsp chopped fresh herbs of your choice (basil, chervil, parsley, tarragon, chives)
1 tsp crushed coriander seeds
A squeeze of lemon juice (optional)
Salt and black pepper to taste
PROCEDURE
Place the crushed garlic into some olive oil.
On low to medium heat, warm the olive oil, garlic, tomatoes, shallots and the crushed coriander, blending the ingredients together with a wooden spoon.
Reduce the heat to very low and simmer for 5 – 6 minutes.
Stir in the balsamic vinegar and the herbs and leave to sit for 2 – 3 minutes.
Adjust the seasoning to taste and add a little sugar and blend in. Leave a little longer to further infuse.