Sauce Vierge

Name: Sauce Vierge
Yield: Makes 150 ml
Cuisine: French
Ingredients: 90 ml extra virgin olive oil; 1 garlic clove, crushed; juice of ½ lemon; 2 tablespoons chopped basil; 2 small tinned anchovy fillets in oil, drained and finely diced (optional); 2 plum tomatoes, deseeded and cut into small dice; salt and freshly cracked black pepper; salt and freshly cracked black pepper; 1 tablespoon chopped flat-leaf parsley

Preparation info

Makes
150 ml

Difficulty
Easy

Appears in

Paul Gayler's Sauce Book

By Paul Gayler

Published 2015

About

A warm dressing for fish or shellfish, with provençale overtones.

Ingredients

90 ml extra virgin olive oil
1 garlic clove, crushed
2 small tinned anchovy fillets in oil

Europe
France
Fish course
Sauce
Pescatarian
Gluten-free
Provence

Method

Warm the oil and garlic in a small pan, then add the anchovies, if using, and tomatoes. Warm gently for 2 minutes to infuse the flavours and soften the tomatoes.
Stir in the lemon juice and herbs and season to taste.