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Sauce Vierge Recipe
An excellent traditional sauce originally found in a more rustic form on the Mediterranean coast of France. It was refined and popularised by top-French-chef Michel Guérard, and was part of his 'Cuisine Minceur' repertoire of recipes.
It's excellent with fish, cold meats & even with pasta.
Here is our easy to make version.
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- Suitable for Vegetarians
- Suitable for Vegans
For 6 people (or 2 as a pasta main course):
200ml/7 fl oz Olive Oil
90g/3 oz Tomatoes, peeled, deseeded then finely diced
the Juice of 1 Lemon
2 tablespoons (30ml) snipped Basil Leaves
1 tablespoon (15ml) snipped Chervil Leaves
1 medium clove of Garlic, peeled & finely chopped
6 Coriander Seeds, crushed
a little Salt & freshly ground Black Pepper
Combine the ingredients in a bowl, mix gently and season.
Just before serving, warm the sauce to about 30ºC to 40ºC.