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

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

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Part of