Sauce Vierge
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Sauce vierge translates as virgin sauce.
Sauce vierge. It was created and popularized by the great french chef michel guérard and is a famous example of his cuisine minceur a lighter spin on traditional nouvelle cuisine. French condiments extra virgin olive oil herb tomato easy. Email share on pinterest share on facebook share on twitter.
However the former is tarter and calls for fewer ingredients. Although it originated in france. Sauce vierge is fresh tomato and basil sauce made with olive oil lemon juice and capers.
Crushed coriander seeds add wonderful aroma while the addition of chervil and parsley add a british twist to the dish. It was made popular by the french chef michel guérard one of the founders of nouvelle cuisine. Sauce vierge literally virgin sauce was created in 1976 by michel guérard one of the forces behind the lighter fresher nouvelle cuisine that sprang up in reaction to cuisine classique dripping with all its hefty mother sauces.
This no cook no frills sauce is fabulous with shellfish. There have emerged only a few non negotiables. This sauce vierge is more like a vinaigrette than a sauce.
A stalwart of french cuisine this sauce vierge recipe from chef steven doherty includes the core ingredients of fresh tomato fragrant basil and rich olive oil with a little acidity from freshly squeezed lemon juice. What is sauce vierge or vierge sauce. Sauce vierge which translates to virgin sauce is technically a vinaigrette and is elegant enough to deserve its name.
Maybe the name comes from the use of virgin olive oil in the recipe i m not sure. 1 cup extra virgin olive oil 2 tomatoes peeled seeded and diced 1 tablespoon. It is great with steaming hot clams anchovies and pasta or with cold peel and eat shrimp.
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