Asian Vierge Sauce

Name: Asian Vierge Sauce
Yield: Makes 200 ml
Cuisine: French
Ingredients: 2 garlic cloves, crushed; ½ teaspoon cumin seeds, lightly toasted; 2.5 cm piece of fresh ginger, peeled and finely grated; 4 tomatoes, peeled, deseeded and chopped; 6 tablespoons olive oil; salt and freshly cracked black pepper; salt and freshly cracked black pepper; 1 teaspoon sambal oelek; 2 tablespoons lemon juice; 1 tablespoon chopped flat-leaf parsley; 1 tablespoon chopped mint

Preparation info

Makes
200 ml

Difficulty
Easy

Appears in

Paul Gayler's Sauce Book

By Paul Gayler

Published 2015

About

In this light, classic French sauce, traditionally based on olive oil, lemon juice, tomatoes and herbs, the spicy sambal, ginger and cumin add an exotic, lively kick Wonderful with char-grilled chicken.

Ingredients

6 tablespoons olive oil
2 garlic cloves, crushed
½ teaspoon

Europe
France
Fish course
Sauce
Pescatarian

Method

Put the olive oil in a pan with the garlic, cumin seeds and ginger and heat gently for 1 minute over a low heat.
Add the tomatoes and cook for 3–4 minutes until they soften.
Add the sambal oelek, lemon juice, parsley and mint. Season to taste and serve.