Cooked - Sauce Vierge (fresh French Sauce / Salsa)

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Sauce Vierge (fresh French Sauce / Salsa)

4.0

5 ½ tbsp extra virgin olive oil

2 tbsp fresh lemon juice

2 tomatoes (, seeded and diced into 0.8cm (⅓") cubes (Note 1))

12 black olives (, pitted and cut into strips (Spanish, kalamata, or other))

2 anchovy fillets (, very finely minced (Note 2))

½ tsp garlic (, very finely minced)

1 tsp parsley (, finely chopped (Note 3))

½ tsp chives (, finely chopped (Note 3))

½ tsp tarragon leaves (, finely chopped (Note 3))

¼ tsp salt

¼ tsp black pepper

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.

Course🧅Condiment

Diets🌾Gluten-free🥩Carnivore...

Category🥫Sauce

Cuisine🇫🇷French

Occasions📆Everyday👨‍🍳Gourmet

Season🔁Year-round

DifficultyVery Easy ⏰ 10m

Created 48 weeks ago

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