Sauce Vierge (fresh French sauce / salsa)

Name: Sauce Vierge (saus Perancis segar/salsa)
Total time: 10 min
Yield: 4 servings
Cuisine: Indonesian
Ingredients: 5 1/2 tbsp extra virgin olive oil; 2 tbsp fresh lemon juice; 2 tomatoes (, 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 fillets (, 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 leaves (, finely chopped (Note 3)); 1/4 tsp salt; 1/4 tsp black pepper

Sauce Vierge is a French sauce made from diced tomatoes, olive oil, fresh herbs and lemon juice. It pairs especially well with seafoods, such as the Tuna Steak I shared today.Sauce Vierge was popularised by Michel Guérard, a French chef who championed nouvelle cuisine (literally, "new cuisine&q

⏱️ 10 min 🔪 Prep: 10 min 📊 Easy ⭐ 5.0 (10) 👁️ 25 views

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Sauce Vierge (saus Perancis segar/salsa)

Foto: RecipeTin Eats

Ingredients

4 servings

5 1/2 tbsp extra virgin olive oil
2 tbsp fresh lemon juice
2 tomatoes (, 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 fillets (, 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 leaves (, finely chopped (Note 3))
1/4 tsp salt
1/4 tsp black pepper

Steps

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.