Sauce Vierge

This is a famous sauce that was made popular by the great chef Michel Guerard who was the master of lighter French cuisine – his food ebodied bright vivid flavours.

This is a perfect sauce to have in your repertoire and to keep on hand. It is very versatile and can be used to dress a salad, top grilled vegetables, chicken or fish. I have even served it with an omelette. It is more like a salsa and I often have a jar of this on my boat and at home.

Makes 3 cups

Ingredients

• 4 large very ripe tomatoes, peeled, cored and diced
• 2 tablespoons white wine vinegar (you can use champagne or balsamic vinegar)
• 6 tablespoons extra virgin olive oil, the good stuff
• 1 tablespoon shallots, minced
• 1 clove garlic, minced
• 1/4 cup chopped fresh herbs (any combination of chives, tarragon, basil, cilantro, parsley)
• 1 tablespoon lemon
• Sea Salt and pepper

Preparation Method

1. Blanch the tomatoes in boiling water for a moment and then remove to a cold water bath and peel the skins off the tomatoes. This offers a more refined sauce, but you can skip this step if you prefer. I think it makes a big difference in the sauce in terms of taste and texture.
2. Cut tomatoes in quarters, remove the seeds and cut into even dices and put in a bowl. (Don’t throw away any of the tomatoe seed mixture, save it for soups and sauces.)
3. Mince the shallots and garlic and add to the tomatoes.
4. Pour in the oil and gently coat the tomatoes.
5. Add the fresh herbs, vinegar and lemon. Gently stir together.
6. Season with sea salt and pepper.
7. Keep in an airtight container in the refrigerator for up to ten days.