Sauce Vierge

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This is a tangy, chunky sauce that is quite similar to a warm dressing and goes particularly well with fish.


Preparation Time: 10 minutes
Cooking Time: 10 minutes
Serves: 4


  1. Heat 3 tablespoons of the olive oil in a saucepan over a medium heat and, when it is hot, put in the shallot.
  2. Fry the shallot for about 1 minute, until it is soft and translucent. It should only just be beginning to turn brown at the edges.
  3. Turn off the heat and then add the rest of the olive oil, the lemon juice, crushed coriander seeds and the balsamic vinegar. Allow the flavours to infuse for about 20 minutes. warming the sauce
  4. Finely chop the chives, coriander and tarragon. De-seed the tomato and cut it into cubes about ½cm in size. chopping the rest of the ingredients
  5. Add the tarragon, chives, coriander and tomato to the rest of the sauce in the sauce pan, mix everything together and season it with salt and pepper.
  6. Serve. the finished sauce
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Useful Information

Can it be frozen? No.
Can it be prepared in advance? Yes, to stage 3 up to 1 day in advance.
Will leftovers be nice? Yes, for up to 1 day.

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