Recipe in collaboration with Esther Samson
Preparation time: 5 minutes
Yield: 4 servings
The sauce vierge, or virgin sauce, is a bit like the French version of Mexican salsa. This simple sauce, of Provençal origin, complements well most fish or seafood dishes. Served cold or hot, the classic version includes four ingredients: tomatoes, olive oil, lemon juice and fresh basil, but nothing stops you if you want to add a twist to it!
INGREDIENTS
- 2 tomatoes, diced
- 1 garlic clove, finely chopped
- 1 shallot, finely chopped
- A bunch of parsley, finely chopped
- A few basil leaves, finely chopped
- The juice of half a lemon
- 1/4 cup (60 mL) Maison Orphée's extra virgin olive oil delicate
PREPARATION
- In a bowl, mix all the ingredients.
- That's it!
If you want to add some flavour of your own to personalize this sauce, it's entirely possible! Here are some ingredients to inspire you: black olives, anchovy paste, garlic, and other fresh herbs. : black olives, anchovy paste, garlic and other fresh herbs.