Sauce vierge

Sauce vierge (French for "virgin sauce") is a French sauce made from olive oil, lemon juice, chopped tomato and chopped basil.

History

The sauce was popularised by Michel Guérard, a French chef and one of the founders of nouvelle cuisine, in the 1970s. Guérard is known for his emphasis on lighter sauces and the use of fresh, high-quality ingredients, which is reflected in the simplicity and freshness of sauce vierge.

Preparation

Sauce vierge is typically made by combining extra virgin olive oil, fresh lemon juice, chopped tomatoes and fresh basil. The ingredients are usually mixed together just before serving, although the sauce can also be prepared in advance and allowed to infuse for several hours to enhance the flavours. Some variations of the recipe may also include additional ingredients such as chopped garlic, shallots or other herbs.

Uses

Sauce vierge is a versatile sauce that can be used in a variety of dishes. It is often served with fish and seafood, but can also be used as a dressing for salads or a topping for pasta. The fresh and vibrant flavours of the sauce make it a popular choice for summer dishes.

Variations

There are many variations of sauce vierge that incorporate different ingredients. For example, Sauce vierge au citron includes lemon zest for an extra citrusy flavour, while Sauce vierge au piment includes chilli for a spicy kick. Other variations may include different herbs, such as parsley or chervil, or different types of oil, such as walnut oil or hazelnut oil.

See also

• List of sauces
• French cuisine
• Nouvelle cuisine