Sauce vierge
From Cookipedia
A sauce for fish and sometimes pasta, which can be served warm or cold
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 2 very ripe tomatoes, chopped
- 2 shallots, finely chopped
- 20 sprigs of chervil, finely chopped
- 10 chive leaves, snipped
- The juice of 1 lemon
- 100ml olive oil
Method
- Mix all of the ingredients in a bowl, using a fork
- If you like, you can warm it through in a pan
Serving suggestions
Particularly good with shellfish and delicate white fish
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