Recipes > Sauce Recipe > Sauce Vierge

Sauce Vierge

It's so simple - it's more of a vinaigrette than a sauce

Sauce vierge, what is it? Extra virgin olive oil, tomatoes, basil, coriander, lemon juice. It's a great sauce to go with fish. This is more of a vinaigrette, if you like.

Serve:

Preparation time:

5 mins

Cooking time:

5 mins

Cost:

Difficulty:

Ingredients

4 tomatoes (skinned, de-seeded and chopped)
3 tbsp basil
2 tbsp chopped coriander
2 tbsp chopped parsley
150ml olive oil
Juice of one lemon
75g black olives

This sauce is perfect for fish - try with cod, haddock, sea bream, sea bass or red mullet. All are delicious with this easy recipe.

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Method

1. To make the sauce vierge, put the olive oil in a pan and add some lemon juice. Tailor the recipe to your own taste – 3 parts oil to one part lemon is about right. Cut the basil leaves into two or three pieces, depending on their size, then add them to the pan with the tomato, parsley and coriander.

3. Serve with fish, such as cod, and scatter the black olives over the top. Then sprinkle fresh herbs such as basil, coriander or parsley to garnish. Finish with a little sea salt and just a splash of olive oil.