Sauce Vierge

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Sweet tomatoes marinated in lemon juice and olive oil served with fresh herbs are the core ingredients of this delicious summer sauce. But like many classic recipes there are many variations and options to make it your own. You can also include garlic, shallots, sliced black olives, anchovies and capers. Equally the herbs you use can vary. I like parsley and basil but I also use chervil, tarragon and chives.

Sauce Vierge is a classic sauce created by Michel Guérard in 1976. Born in Paris in 1933, Michel was a founder of nouvelle cuisine, a style of cooking celebrating freshness, lightness, pure flavours and healthy food. This sauce is a perfect example of this style of cooking.

How can you serve Sauce Vierge?

You can serve it alongside fish, chicken or pasta. We also enjoy it with grilled aubergine and/or halloumi and fresh burrata cheese. You could throw in some extra tomatoes and use it to make bruschetta as well. Just use your imagination! I have served it here with some pan-fried sea bass with which we ate some mashed potatoes and snap peas and petit pois on the side. Encompassing all the wonderful flavours we associate with summer and the Mediterranean, this delicious and healthy sauce is quick and easy to make and can be used in so many different ways.

How to make Sauce Vierge

Collect all your ingredients together:

Core ingredients –

• good quality olive oil
• tomatoes, peeled and finely chopped
• fine salt
• freshly ground black pepper
• sugar, optional, to taste
• lemon juice
• finely chopped herbs – I like parsley and basil but also use chervil, tarragon and chives

Optional extras –

• peeled shallots, finely chopped – or use red onion
• garlic, peeled and crushed
• pitted and chopped black olives
• capers, rinsed
• anchovies, finely chopped (NB if using anchovies, do not add any salt. Only add salt after you have tried the mixture and add to taste.)

Now make this fabulous, fresh sauce:

Either: 4 – 6 hours before you want to serve the sauce –

1. Prepare the tomatoes: peel, halve, remove the stem and seeds and then finely chop the tomatoes.
2. Finely chop the shallots/onion and crush garlic. (If using.)
3. Mix the tomatoes, onion, garlic, lemon juice, sugar (if using), salt and pepper, olive oil and any of the other optional extras. Stir well and set aside to infuse for 4 – 6 hours.
4. When you are ready to serve the sauce, finely chop/shred the fresh herbs.
5. Stir into the sauce and serve.

Or: if you do not have time to prepare in advance:

1. Prepare the tomatoes: peel, halve, remove the stem and seeds and then finely chop the tomatoes.
2. Finely chop the shallots/onion and crush garlic. (If using.)
3. Mix the tomatoes, onion, garlic, sugar (if using), salt and pepper, olive oil and any of the other optional extras. in a saucepan. Stir well and heat over a moderate heat for 1 minute. Add the lemon juice and leave to cool for 25 – 30 minutes
4. When you are ready to serve the sauce, finely chop/shred the fresh herbs.
5. Stir the into the sauce and serve.

NB: if using any of the optional extras, add them with the tomatoes.

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How to skin tomatoes:

1. Pour boiling water over the tomatoes and leave for 1 minute.
2. Remove from the water and make a slice into the tomato skin.
3. The skin should peel off easily.

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Made this recipe?

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