Sauce Vierge (fresh French sauce / salsa)
User Reviews
5
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Prep Time
10 mins
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Servings
4
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Calories
205 kcal
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Course
Condiments
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Cuisine
French
Sauce Vierge (fresh French sauce / salsa)
Description
Sauce Vierge combines seedless diced tomatoes with finely minced anchovy fillets and garlic to create a flavorful base enriched with briny black olives. Fresh lemon juice and quality extra virgin olive oil bring brightness and smoothness. The addition of chopped parsley, chives, and tarragon contributes distinctive herbal flavors, with tarragon giving a subtle French touch. Salt and pepper season the sauce to enhance the overall balance.
The sauce is typically used at room temperature, spooned over grilled fish like tuna steak, steamed vegetables, or even as a dip for crostini. Warming the sauce gently to blood temperature is an option but simmering or boiling is avoided to maintain the fresh herb flavors. The texture is chunky and fresh, with each ingredient contributing to a layered taste experience.
Variations in herbs are common, with parsley being preferred but substitutions like basil, chervil, or a mix of herbs possible. For non-fish versions, Worcestershire sauce or fish sauce can serve as alternatives to anchovies. The sauce is best consumed fresh or within a day, stored tightly covered to preserve its vibrant flavors.
Ingredients
- 5 1/2 tbsp extra virgin olive oil
- 2 tbsp lemon juice fresh
- 2 tomato seeded and diced into 0.8cm (1/3") cubes (Note 1
- 12 black olives , pitted and cut into strips (Spanish, kalamata, or other)
- 2 anchovy fillet very finely minced (Note 2
- 1/2 tsp garlic , very finely minced
- 1 tsp parsley , finely chopped (Note 3)
- 1/2 tsp chives , finely chopped (Note 3)
- 1/2 tsp tarragon finely chopped (Note 3, leaves
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
- Mix: Mix ingredients in a bowl. Taste and add more salt if you want (depends how salty the food you are putting it on is).
- Uses: Use at room temperature as a salsa / sauce, piled onto fish (such as Tuna Steak), other seafood, grilled or steamed vegetables, chicken, pork, over pasta, piled onto bread, or even as a dip for scooping up with crostini or corn chips! You can also warm the sauce if you wish: Gently heat in a small pot and warm to blood temperature. Do not simmer or boil or you'll lose the freshness!
- Storage: Use immediately on making, or the next day. Keep in a very airtight container and allow to come to room temperature before serving.
Notes
- Remove tomato seeds and watery pulp before dicing to avoid excess moisture.
- Minced anchovies add umami complexity but can be substituted with fish sauce or Worcestershire sauce with extra salt.
- Herb combinations can vary; parsley, chives, and tarragon offer a traditional flavor, while basil or chervil provide good alternatives.
- Use sauce fresh or within one day; store covered and allow to come to room temperature before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 205 kcal
% Daily Value*
| Calories | 205cal | 10% |
| Carbohydrates | 4g | 1% |
| Protein | 1g | 2% |
| Fat | 21g | 32% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 1mg | 0% |
| Sodium | 338mg | 14% |
| Potassium | 178mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 580IU | 12% |
| Vitamin C | 12mg | 13% |
| Calcium | 20mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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