William Lander, Daniel Morgenthau, Shaun Searley

Sauce Vierge

Name: Sauce Vierge
Yield: Makes enough sauce for 6 people as an accompaniment
Ingredients: 1 tsp black peppercorns; 1 tsp coriander seeds; 1 tsp fennel seeds; 350 ml olive oil, plus extra; sprig of thyme; 4 garlic cloves; 1 kg plum tomatoes, stalks reserved; 1 tsp Chardonnay vinegar; 1 tsp salt; 1 small shallot; 1 tsp Maldon salt; 1 tsp parsley; 1 tsp chervil; 1 tsp tarragon

Preparation info

Makes enough sauce for
6
people as an accompaniment

Difficulty
Easy

Appears in

The Quality Chop House

By William Lander , Shaun Searley and Daniel Morgenthau

Published 2019

About

This works with fish and meat alike, and can be easily adapted with whatever soft green herbs you have to hand.

Ingredients

1 tsp black peppercorns
1 tsp coriander seeds
1 tsp

Sauce
Gluten-free
Vegan

Method

First infuse the oil. Toast the peppercorns, coriander and fennel seeds in a dry frying pan over a medium heat for a few minutes until aromatic.

Pour the oil into a large saucepan, add the toasted spices along with the thyme, garlic and reserved tomato stalks. Warm to 85°C, then remove from the heat and leave to infuse for 1 hour. Strain the oil through a fine sieve and store in an airt