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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.

If you enjoy cooking take a minute to look at ‘Simon Scrutton Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards.

Key Features

  • 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.

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