Sauce Grelette

Sauce grelette à la tomate fraîche

Preparation info

  • Difficulty


  • For



Appears in

Cuisine of the Sun

By Roger Vergé

Published 1979

  • About



  • 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
  • 1 tablespoon finely-chopped parsley
  • 1 teaspoon finely-chopped chervil
  • 1 teaspoon cognac
  • salt, cayenne pepper or tabasco


  1. With cold fish, lobsters and other crustaceans, salads or vegetables.


  1. 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 inch) cubes. Salt lightly to extract still more moisture and set aside in a sieve. Chop the other tomatoes to a fine puree, salt them and put to drain in a fine-meshed sieve.
  2. Pour the cream into a bowl and add the mustard, wine vinegar, cognac, salt and a pinch of cayenne pepper (enough to cover the tip of a knife). You can replace the cayenne with 2 or 3 drops of tabasco. Whisk until the cream thickens, but do not let it separate. Add the purée of tomatoes (don’t add the diced tomatoes yet), and the chopped parsley, tarragon and chervil. Whisk thoroughly, then fold in the diced tomatoes with a wooden spatula. Add salt if necessary. Keep in a cold place and serve in a sauceboat.