Sauce vierge

Preparation info
  • Makes

    150 ml

    • Difficulty


    • Ready in

      15 min

Appears in
French Brasserie Cookbook

By Daniel Galmiche

Published 2011

  • About


  • 4 tbsp extra virgin olive oil
  • 1 shallot, chopped
  • 1 tomato, deseeded and diced


Put the oil in a small saucepan and briefly warm it over a low heat for about 30 seconds. Add the shallot and cook for 2 minutes. Remove from the heat and stir in the tomato, lime juice and balsamic vinegar. Just before serving, add the parsley and season with salt and pepper. Enjoy warm drizzled over your dish.