Name: Fresh Sauce Vierge: French Flavor Burst!
Prep time: 15 min
Total time: 15 min
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; 12 black olives, pitted and cut into strips (Spanish, kalamata, or other); 2 anchovy fillets, very finely minced; 1/2 tsp garlic, very finely minced; 1 tsp parsley, finely chopped; 1/2 tsp chives, finely chopped; 1/2 tsp tarragon leaves, finely chopped; 1/4 tsp salt

Sauce Vierge is the quintessential French answer to a fresh, bright condiment, often described as a ‘virgin sauce’ due to its uncooked, pure ingredients. The secret to an authentic sauce vierge lies in the quality of its components and ensuring they are finely diced and gently combined. This sauce vierge recipe is designed to be a versatile companion for countless dishes, from grilled fish to roasted vegetables. It’s particularly appreciated for its ability to brighten and add a delicate complexity without overpowering the main ingredient. I found that allowing the flavors to meld for just 10 minutes before serving truly makes a difference in depth.

⏱ Time: 15 min

👥 Servings: 6-8

📊 Level: Easy

🥗 10 ingredients

Fresh Sauce Vierge: French Flavor Burst!

Sauce Vierge: craft this bright French salsa in minutes. A fresh blend of herbs, lemon, and olives, perfect for elevating seafood and vegetables.

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Prep Time 15

Total Time 15

Servings: 8

Course: Sauce

Cuisine: French

Calories: 180

Ingredients Method Notes

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
12 black olives, pitted and cut into strips (Spanish, kalamata, or other)
2 anchovy fillets, very finely minced
1/2 tsp garlic, very finely minced
1 tsp parsley, finely chopped
1/2 tsp chives, finely chopped
1/2 tsp tarragon leaves, finely chopped
1/4 tsp salt

Method

Prepare the vegetables: Seed and dice the two tomatoes into 0.8cm (1/3″) cubes. Pit and cut the 12 black olives into strips. Finely mince the 2 anchovy fillets and 1/2 tsp garlic.
Chop the herbs: Finely chop 1 tsp parsley, 1/2 tsp chives, and 1/2 tsp tarragon leaves.
Combine ingredients: In a medium bowl, combine the 5 1/2 tbsp extra virgin olive oil, 2 tbsp fresh lemon juice, diced tomatoes, black olives, minced anchovy fillets, minced garlic, chopped parsley, chopped chives, chopped tarragon, and 1/4 tsp salt.
Mix and adjust: Stir all ingredients thoroughly until well combined. Taste the sauce and adjust the salt if desired, keeping in mind the saltiness of the food you plan to serve it with.

Notes

– For the freshest taste, use ripe, firm tomatoes and high-quality extra virgin olive oil.
– Finely mince all ingredients to ensure a harmonious blend of flavors and textures in every bite.
– If making ahead, add fresh herbs just before serving to maintain their bright color and aroma. Store covered in the refrigerator for up to 24 hours.

Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.

Pro tips

For the freshest taste, use ripe, firm tomatoes and high-quality extra virgin olive oil.
Finely mince all ingredients to ensure a harmonious blend of flavors and textures in every bite.
If making ahead, add fresh herbs just before serving to maintain their bright color and aroma. Store covered in the refrigerator for up to 24 hours.

This Sauce Vierge will quickly become a go-to for adding a touch of gourmet freshness to your meals. Experiment with different olive varieties or a hint of chili for a personalized twist. Enjoy!