Recipe- French Modern Classic Sauce Vierge

Sauce Vierge is a French modern classic. It’s a wonderfully fresh, vinaigrette-style sauce that’s particularly great with seafood. Its use doesn’t end with seafood though! Also serve it with chicken, pork or vegetables. You could also use as a salsa dip, or pile it on toasted bread to make simple bruschetta or crostini. Try it also over a omelette or frittata, or corn fritters! Even twirl pasta through it!

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
1/4 tsp black pepper

Method

- 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.