Sauce Vierge
- Ready In:
- 10mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 1 lemon, peeled and sectioned
- 29.58 ml fresh lemon juice
- 1 shallot, minced
- 1 garlic clove, minced
- 1.23 ml ground coriander
- 44.37 ml fresh basil, chopped
- 14.79 ml fresh chervil, chopped
- 14.79 ml fresh tarragon, chopped
- 946.36 ml tomatoes, seeded and diced (use a variety)
- 118.29 ml extra virgin olive oil
- sea salt
- pepper
directions
- 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.
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RECIPE SUBMITTED BY
So, a bit about me: I love to eat, love to cook and am married to a chef (lucky me).
I have recently recovered from Thyroid issues and adult-onset food allergies. My husband and I welcomed our first child into this world in July. I had a hard pregnancy and spent most of it on bedrest. I gained 65 pounds. I've decided to chronicle my weight loss through recipezaar and also include some baby food recipes as I come up with them.
My Favorite Cookbook: <li><a href="http://www.recipezaar.com/mycookbook/book/47660">Canning Recipes</a></li>
This is from Sharon123--my first zaar aquaintance. I prepared serveral of her "jar" recipes as Christmas gifts and they were such a hit. This is the cookbook that sold me on this site! We even used Sharon123's Viennese Beet Preserves at our wedding reception!