Sauce Vierge Recipes

SAUCE VIERGE

Sauce Vierge image

This no-cook/no frills sauce is fabulous with shellfish. It is great with steaming-hot clams, anchovies and pasta or with cold, peel-and-eat shrimp. Fresh herbs, the best olive oil you can find and sun-ripened tomatoes are key.

Provided by TooAllergic

Categories Sauces

Time 10m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

1 lemon, peeled and sectioned
2 tablespoons fresh lemon juice
1 shallot, minced
1 garlic clove, minced
1/4 teaspoon ground coriander
3 tablespoons fresh basil, chopped
1 tablespoon fresh chervil, chopped
1 tablespoon fresh tarragon, chopped
4 cups tomatoes, seeded and diced (use a variety)
1/2 cup extra virgin olive oil
sea salt
pepper

Steps:

Stir together and season with sea salt and freshly cracked black pepper, to taste.
Chill without adding the fresh herbs or serve right away. This will not hold for long once the fresh herbs are added. The olive oil solidifies in the refrigerator so it must be brought up to room-temp. before serving.

Nutrition Facts : Calories 191.6, Fat 18.4, SaturatedFat 2.6, Sodium 8, Carbohydrate 8.3, Fiber 2.5, Sugar 3.3, Protein 1.6

GRILLED BASS WITH SAUCE VIERGE

Grilled bass with sauce vierge image

Easy to cook and beautifully moist, sea bass makes an elegant alternative to haddock or cod

Provided by Mary Cadogan

Categories Dinner, Main course

Time 30m

Number Of Ingredients 8

Ingredients

50g butter , melted
4 sea bass fillets
100g cherry tomatoes , finely chopped
2 tsp small capers
juice of ½ lemon
1 shallot , finely chopped
100ml extra-virgin olive oil
handful torn basil leaves and chopped chives, to garnish

Steps:

Line a grill pan with foil and brush lightly with butter. Brush the fish on both sides with butter and season. Lay on the foil, skin-side up.
Put the tomatoes and shallot in a pan with the capers, lemon juice and oil, and season.
Grill the bass for 5-7 mins under a hot grill until just cooked and the skin is starting to brown. Meanwhile, warm the sauce through for 2 mins, then stir in some of the torn basil leaves. Lift the bass onto warmed plates using a fish slice and spoon the sauce around. Serve with steamed new potatoes or small baked potatoes, and add the remaining basil and chives.

Nutrition Facts : Calories 479 calories, Fat 38 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Protein 34 grams protein, Sodium 0.58 milligram of sodium

SAUCE VIERGE

Sauce Vierge image

Provided by Marian Burros

Categories easy, condiments

Time 10m

Number Of Ingredients 9

Ingredients

1 cup extra virgin olive oil
2 tomatoes, peeled, seeded and diced
1 tablespoon chopped parsley
1 tablespoon chopped fresh chervil or 1 teaspoon dried
2 teaspoons chopped fresh tarragon or 1/2 teaspoon dried
1 teaspoon whole coriander seeds, crushed or 1 teaspoon ground
2 cloves garlic, chopped
Juice of 1 lemon
Salt and freshly ground black pepper to taste

Steps:

Combine all ingredients in blender or food processor and process until well blended. Taste,adjusting seasoning if necessary.
Pour into warm bowl and set in saucepan of hot water. Set aside to keep warm. Flavors will develop on standing.
Sauce should be served lukewarm, not hot.

Nutrition Facts : @context http, Calories 249, UnsaturatedFat 23 grams, Carbohydrate 3 grams, Fat 27 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 4 grams, Sodium 156 milligrams, Sugar 1 gram

SAUCE VIERGE

Sauce Vierge image

This version is a little on the thin side and is meant to be drizzled over fish or other meat. It can be made with any fresh herb you have on hand and keeps well in the refrigerator for up to 3 days. If you add a little vinegar or more lemon juice it is an excellent vinaigrette for salad. Adapted from Eric Ripert, "Mens Health" magazine.

Provided by threeovens

Categories Sauces

Time 10m

Yield 6-8 serving(s)

Number Of Ingredients 8

Ingredients

1/2 cup extra virgin olive oil
1 lemon, zest of
2 tablespoons fresh lemon juice
1/2 pint cherry tomatoes, quartered
1 small shallot, minced
1/2 garlic clove, minced
3 tablespoons fresh parsley, chopped
salt & freshly ground black pepper

Steps:

Place first seven ingredients in a bowl and stir to combine.
Season with salt and pepper to taste.

Nutrition Facts : Calories 167.7, Fat 18.1, SaturatedFat 2.5, Sodium 3.1, Carbohydrate 2, Fiber 0.4, Sugar 0.8, Protein 0.4

More about "sauce vierge recipes"

CHEF THOMAS KELLER'S SAUCE VIERGE RECIPE - 2022

Web 2022-10-06 Sauce vierge (which translates to “virgin sauce”) is technically a vinaigrette, and is elegant enough to deserve its name. It was created …
From masterclass.com
Estimated Reading Time 50 secs

*Chef Keller often uses champagne vinegar in this preparation, but you can use a vinegar of your choice, according to your tastes. You can also add or replace the parsley with fresh basil.
1. Place the diced tomatoes and minced shallots into a mixing bowl. Add enough olive oil to thoroughly coat and absorb into the tomatoes. 2. Gently fold in the chopped parsley and season with Maldon salt, balsamic vinegar, and a squeeze of fresh lemon juice.
Note: The vierge sauce may be prepared up to a day in advance and stored in the refrigerator. If you refrigerate, allow the vierge to come to room temperature before serving so that the flavors unfold and the olive oil is not congealed.
Sauce vierge is incredibly versatile. Chef Keller suggests dressing a salad with it or using it atop melted zucchini. [Find his recipe for roasted zucchini here.](https://www.masterclass.com/articles/how-to-roast-zucchini-in-the-oven-with-thomas-keller)

See details

BEST SAUCE VIERGE RECIPE - HOW TO MAKE SAUCE VIERGE

Web 2017-06-21 Mix with the rest of the ingredients in a large bowl, cover, and leave to sit at room temperature for 1 to 2 hours; alternately, mix the …
From food52.com
Reviews 12
Servings 4
Cuisine French
Category Side

See details

SAUCE VIERGE WITH PAN-FRIED SALMON RECIPE - GREAT BRITISH …

Web 2016-05-27 Method. 1. To make the sauce, first plunge the tomatoes into boiling water for a few seconds, then drain and refresh in a bowl of iced …
From greatbritishchefs.com
Servings 4
Estimated Reading Time 2 mins
Category Main

See details

SAUCE VIERGE | RECIPETIN EATS

Web 2021-05-03 Dice finely. 2. Anchovy fillets – This gives the sauce an extra complexity and umami that makes it that much more delicious. …
From recipetineats.com
5/5 (3)
Category Sauce
Cuisine French
Calories 205 per serving

See details

SAUCE VIERGE - AN EASY FRENCH MEDITERRANEAN 'VIRGIN …

Web 2019-09-05 Total Time: 13 minutes. Yield: 4 sauce servings 1 x. Print Recipe. Pin Recipe. Sauce vierge is a French & Mediterranean sauce which is made with olive oil, lemon juice, garlic, toamtoes & herbs. Serve …
From greedygourmet.com

See details

PARSLEY SAUCE VIERGE | RICARDO

Web Preparation. In a food processor, finely chop the herbs, green onion and garlic. Add the lemon zest and juice, Tabasco and honey. Process into a thick, coarse purée, scraping the sides several times. Transfer to a bowl.
From ricardocuisine.com

See details

SAUCE VIERGE | FRENCH RECIPES | SBS FOOD

Web 80 ml (⅓ cup) olive oil; 1 tbsp lemon juice; 1 tsp ground coriander; 8 basil leaves, shredded; 2 tomatoes, peeled, seeded and diced; salt and pepper, to taste
From sbs.com.au

See details

RICARDO CUISINE: RECIPES, COOKING TIPS, MENUS, MEAL PLANS & VIDEOS

Web DESSERTS. Turkey Wellington with Caramelized Onions and Mushroom Sauce. Ginger-Braised Pork with Yellow Potatoes. Meat-Stuffed Cannelloni with Holiday Spices. Turkey …
From ricardocuisine.com

See details

BREADED PLAICE RECIPE WITH SAUCE VIERGE | OLIVEMAGAZINE

Web 2019-05-10 To make the sauce vierge, put the coriander seeds into a small pan and toast for 2 minutes until fragrant. Pour in the olive oil and add the lemon zest and tomatoes …
From olivemagazine.com

See details

SAUCE VIERGE | RECIPE

Web In a pan, heat the olive oil and the garlic until warm, then add the diced tomatoes, and heat for 2-3 minutes, so the tomato becomes slightly soft.
From worldfoodwine.com

See details

WHAT IS SAUCE VIERGE? - WE WANT THE SAUCE

Web Recipe Option Two for Sauce Vierge . 5 ½ Tbsp extra-virgin olive oil; 2 Tbsp fresh lemon juice; 2 Tomatoes, seeded and diced into 0.8cm (1/3″) cubes (Note 1) 12 Black olives, …
From wewantthesauce.com

See details

LINGUINE AND SHRIMP WITH SAUCE VIERGE - FOOD & WINE

Web 2022-07-03 Stir together tomatoes, oil, shallot, capers, garlic, coriander, lemon zest and juice, crushed red pepper, 1 teaspoon salt, and 1/2 teaspoon black pepper in a large …
From foodandwine.com

See details

BAKED HAKE WITH SAUCE VIERGE - RECIPES | HOUSE & GARDEN

Web 2015-04-24 Step 1. With a sharp knife, make a cross on the base of each tomato. Place in a large bowl and cover with boiling water. Leave for 40-50 seconds, or until the skin …
From houseandgarden.co.uk

See details

BRANZINO WITH SAUCE VIERGE | CARIBBEAN GREEN LIVING

Web 2022-10-05 Preheat the oven to 425 degrees. Clean and rinse the fish and pat dry; rub cavity and skin with oil, then season generously with salt and pepper. Stuff the cavity …
From caribbeangreenliving.com

See details

LA SAUCE VIERGE: AUTHENTIC PROVENçAL RECIPE - LE CHEF'S WIFE

Web 2022-07-24 Mix the shallot, green onions, chives, cherry tomatoes, olives, capers, basil, pine nuts together in a mixing bowl with the ¾ cup of olive oil. Zeste the lemon into the …
From lechefswife.com

See details

VIERGE RECIPES ALL YOU NEED IS FOOD - STEVEHACKS

Web 1. Cut the cucumber into 1cm thick discs and set aside, peel and quarter the tomatoes and deseed. 1 cucumber. 4 plum tomatoes. 2. Place the tomato quarters on a tray and slice a …
From stevehacks.com

See details

FRENCH SALSA: SAUCE VIERGE RECIPE - SNIPPETS OF PARIS

Web Open the can of whole peeled tomatoes in a large bowl. Using a fork and a sharp knife, cut the tomatoes into small chunks. Chop the onion and parsley and add to the chopped …
From snippetsofparis.com

See details