Créosa Sauce

Sauce creosa

Preparation info

  • Difficulty


Appears in

Cuisine of the Sun

By Roger Vergé

Published 1979

  • About

It is difficult to make this particular sauce for fewer than eight to ten people, but it keeps well for several days and even improves with keeping.



  • 1 onion weighing about 150 g (5½ oz)
  • 3 tomatoes weighing about 400 g (14 oz) altogether
  • 1 small cucumber weighing about 200 g (7 oz)
  • 1 sweet red pepper weighing about 150 g (5½ oz)
  • 100 g ( oz) pickled gherkins
  • 100 g ( oz) pickled capers
  • 1 teaspoon chopped tarragon
  • 50 g ( oz) chopped parsley
  • 200 ml ( pint) olive oil (13 tablespoons)
  • 3 generous tablespoons wine vinegar
  • 4 tablespoons Dijon mustard
  • salt, pepper


  1. Peel the onion and the cucumber. Cut the latter in half lengthways and remove the seeds with a teaspoon. Remove the stalks from the pepper and shake out any remaining seeds. Remove the stalks from the tomatoes, cut them in half and press to squeeze out the seeds and juice.
  2. Cut all the vegetables into small dice the size of very small peas and place in a stoneware or porcelain bowl. Add the gherkins cut into pea-sized dice, together with the capers, the chopped tarragon and parsley, the mustard, the olive oil and the wine vinegar. Season generously with salt and pepper. Mix very thoroughly with a wooden spatula, cover the bowl and keep in a cold place (but not in the refrigerator) for 24 hours before serving.