Sauce vierge
A vibrant and fresh sauce made with chopped tomatoes, herbs, lemon juice, and olive oil, perfect for accompanying grilled fish or meat.
Sauce vierge (400g)
5 Tomatoes (unit)
1 Garlic (clove)
20g Basil (chopped)
10g Chervil (chopped)
10g Chives (chopped)
10 Coriander seeds (unit)
10 Fennel seeds (unit)
2 Lemons (zest + juice)
300ml Olive oil
Salt + Pepper
Start by blanching the tomatoes in boiling water for 10 seconds, put them straight into ice and peel the skin.
Cut the tomatoes into concasse (dice), chop all the herbs.
Toast the seeds in a hot frying pan and crush in a pestle and mortar.
Mix all the ingredients and finish with lemon zest, juice, salt and pepper.
