Sauce Grelette

Name: Sauce Grelette (Sauce grelette à la tomate fraîche)
Prep time: 1 h
Total time: 1 h
Yield: For four people
Cuisine: French
Ingredients: With cold fish, lobsters and other crustaceans, salads or vegetables.; With cold fish, lobsters and other crustaceans, salads or vegetables.; 1 tablespoon finely-chopped parsley; 10 finely-chopped leaves of tarragon – preferably fresh, but you can substitute 15 tarragon leaves preserved in white wine or vinegar; 1 teaspoon cognac; 1 teaspoon finely-chopped chervil; salt, cayenne pepper or tabasco; salt, cayenne pepper or tabasco; With cold fish, lobsters and other crustaceans, salads or vegetables.; salt, cayenne pepper or tabasco; 3 handsome ripe tomatoes weighing about 100 g (3½ oz) each; 3 tablespoons double cream; 2 tablespoons wine vinegar; 1 teaspoon strong Dijon mustard; 10 finely-chopped leaves of tarragon – preferably fresh, but you can substitute 15 tarragon leaves preserved in white wine or vinegar; 10 finely-chopped leaves of tarragon – preferably fresh, but you can substitute 15 tarragon leaves preserved in white wine or vinegar; 10 finely-chopped leaves of tarragon – preferably fresh, but you can substitute 15 tarragon leaves preserved in white wine or vinegar

Sauce grelette à la tomate fraîche

Preparation info

For
four
people

Difficulty
Easy
Ready in
1 hr

Appears in

Cuisine of the Sun

By Roger Vergé

Published 1979

About

Ingredients

3 handsome ripe tomatoes weighing about 100 g (3½ oz) each
3 tablespoons double cream
2

Europe
France
Sauce
Vegetarian
Gluten-free
Mediterranean

Method

Wipe the tomatoes and remove the stalks. Plunge them in boiling water for 2 seconds and refresh under cold running water: the skin can now be removed without difficulty. Cut each in half horizontally (that is, with the stalk side facing downwards). Press the halves in your hand to squeeze out seeds and juice. Take one of the tomatoes (two halves) and cut into 1 cm (½ inc