Sauce Vierge

January 24, 2025

Sauce Vierge - kvalifood.com

Sauce vierge is a warm French condiment of diced tomatoes, olive oil, lemon juice, and fresh herbs – typically basil, with garlic. It is not cooked but gently warmed to just above room temperature. The name means virgin sauce, referring to its use of raw, uncooked ingredients. It is served with grilled or poached fish.

Makes ca. 4 servings, approximately 250 ml

Ingredients

100 ml extra virgin olive oil
2 medium ripe tomatoes (~260 g), peeled, seeded, and diced into small cubes
2 tbsp fresh lemon juice (about half a lemon)
1 small shallot (30 g), finely diced
1 garlic clove (5 g), finely minced
1 tsp coriander seeds, lightly crushed
2 tbsp fresh basil leaves, finely chopped
1 tbsp fresh flat-leaf parsley leaves, finely chopped
1 tsp fresh tarragon leaves, finely chopped
Salt and freshly ground black pepper, to taste

Directions

Score an X on the bottom of each tomato. Blanch in boiling water for 15-20 seconds, then transfer to ice water. Peel off the skins, halve, remove seeds, and dice into small cubes (about 0.5-1 cm).
Lightly crush the coriander seeds using a mortar and pestle or the flat side of a knife - they should be cracked, not powdered.
In a small saucepan, combine the olive oil, crushed coriander seeds, shallot, and garlic. Warm gently over low heat for 2-3 minutes, just enough to soften the shallot and release the coriander aroma. Do not let anything brown or sizzle.
Remove from heat. Stir in the diced tomatoes and lemon juice. Season with salt and pepper.
Add the chopped basil, parsley, and tarragon. Stir gently and let stand for at least 10 minutes before serving, to allow flavors to meld.
Serve warm or at room temperature alongside grilled or pan-fried fish, seafood, or chicken.

Notes

The sauce should look and taste fresh - do not simmer or reduce it. The brief warming is only to bloom the aromatics.
Tomatoes should be ripe and flavorful. Out of season, cherry tomatoes or vine-ripened varieties work better than watery supermarket tomatoes.
Chervil can replace or supplement the parsley for a more traditional French herb mix.
The shallot is optional but adds a mild sweetness. If omitting, increase garlic slightly.
Can be made 1-2 hours ahead and left at room temperature. Do not refrigerate if possible - cold dulls the flavors.
Some versions add black olives, capers, or anchovy fillets. These are valid additions but change the character away from the simple “virgin” concept.