Sauce Vierge

Name: Sauce Vierge
Total time: 10 min
Cuisine: french
Ingredients: 1 cup extra virgin olive oil; 2 tomatoes, peeled, seeded and diced; 1 tablespoon chopped parsley; 1 tablespoon chopped fresh chervil or 1 teaspoon dried; 2 teaspoons chopped fresh tarragon or 1/2 teaspoon dried; 1 teaspoon whole coriander seeds, crushed or 1 teaspoon ground; 2 cloves garlic, chopped; Juice of 1 lemon; Salt and freshly ground black pepper to taste

By Marian Burros

Total Time: 10 minutes
Rating: 4(8)
Comments: Read comments

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Ingredients

1cup extra virgin olive oil
2tomatoes, peeled, seeded and diced
1tablespoon chopped parsley
1tablespoon chopped fresh chervil or 1 teaspoon dried
2teaspoons chopped fresh tarragon or ½ teaspoon dried
1teaspoon whole coriander seeds, crushed or 1 teaspoon ground
2cloves garlic, chopped
Juice of 1 lemon
Salt and freshly ground black pepper to taste

Ingredient Substitution Guide

Preparation

Step 1
Combine all ingredients in blender or food processor and process until well blended. Taste,adjusting seasoning if necessary.
Step 2
Pour into warm bowl and set in saucepan of hot water. Set aside to keep warm. Flavors will develop on standing.
Step 3
Sauce should be served lukewarm, not hot.