La Sauce Vierge is a French version of a Salsa, made with diced tomatoes, olives, basil, capers, pine nuts, shallots, lemon zest and olive oil that you will want serve over everything! This recipe for La Sauce Vierge is an authentic Provençal Recipe from my French Grandmother-in-law, Pierrette.
La Sauce Vierge is most often served over a light, delicate grilled fish such as Branzino in France ( check out my Mediterranean Branzino with Vierge Sauce recipe) but I love this sauce so much I have taken to serving it over everything from grilled chicken, salmon, pork tenderloin, hanger steak and also as a pasta salad.
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If you like the flavors of tomatoes, basil, olives and lemons, you will love this sauce. It is the perfect blend of fresh, summer flavors made bright and sunny with the lemon with a zing from the finely diced shallots and capers.
Ingredients for Sauce Vierge:
- 1 shallot, finely chopped
- 2 green onions, finely chopped
- ¼ cup of chives, finely chopped
- 1 ½ cup cherry tomatoes, quartered
- ⅓ cup of pitted Niçois or Kalamata black olives, halved (lengthwise)
- 2 tbsps of capers (left whole if it is the small kind. If it is the full caper berry, halve or quarter depending the size)
- ½ cup basil, finely chopped
- 3 tablespoons roasted pine nuts
- ¾ cup of extra virgin olive oil
- 1 lemon
How to serve Sauce Vierge
You will want to serve Vierge Sauce on everything! The sauce is bright and citrusy with a little bit of tang from the shallots that is absolutely delicious.
Vierge Sauce with Branzino
- A French classic.The delicate flavors of Branzino are perfect with la Sauce Vierge. Click here for the recipe
Vierge Sauce with Salmon
- Grill 4 Salmon filets and spoon sauce vierge over the top right before serving
Grilled Chicken with Sauce Vierge
- BBQ Chicken breasts and serve with sauce vierge drizzled over them. The lemon, olives and tomtatoes pair beautifully with grilled chicken.
Vegetarian Pasta Salad
- Add Vierge sauce to 4 cups of chilled, cooked pasta (I like fusilli or gemelli), mix well and top with mozzarella or burrata cheese. So yummy!
La Sauce Vierge is a French version of a Salsa, made with diced tomatoes, olives, basil, capers, pine nuts, shallots, lemon zest and olive oil that you will want serve over everything!
Technically it is not cooked so it is more of a vinaigrette, but the flavors and preparation are so delicious - it has been elevated to "sauce" status in France. I liken Sauce Vierge to a Salsa because it has many of the same principals and is used very much in the same way.
I recommend storing Sauce Vierge no more than 1-2 days in the fridge. The flavors are so much better when the sauce is made fresh.
La Sauce Vierge is most often served over a light, delicate grilled fish such as Branzino in France ( check out my Mediterranean Branzino with Vierge Sauce recipe) but I love this sauce so much I have taken to serving it over everything from grilled chicken, salmon, pork tenderloin, hanger steak and also as a pasta salad.
Provençal Sauce is another term used often for la sauce Vierge, or Vierge Sauce. It is technically a vinaigrette or a salsa made of tomatoes, olives, capers, green onion, chives, basil and olive oil. Vierge Sauce is delicious served over grilled fish, chicken or pasta to make a pasta salad.
Variations for La Sauce Vierge Recipe
I like to add orange sometimes instead of lemon for a deeper citrus flavor. Also you are welcome to add stone fruit for a true summer sauce.
More Provençal Recipes by Le Chef's Wife you will enjoy
I hope you have enjoyed La Sauce Vierge: Authentic Provençal Recipe. Let me know what you are serving Sauce Vierge with and rate the recipe - I would love to hear from you!
Au plaisir,
Le Chef's Wife
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La Sauce Vierge: authentic Provençal Recipe
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 4 1x
Description
La Sauce Vierge is a French version of a Salsa, made with diced tomatoes, olives, basil, capers, pine nuts, shallots, lemon zest and olive oil that you will want serve over everything! This recipe for La Sauce Vierge is an authentic Provençal Recipe from my French Grandmother-in-law, Pierrette.
Ingredients
- 1 shallot, finely chopped
- 2 green onions, finely chopped
- ¼ cup of chives, finely chopped
- 1 ½ cup cherry tomatoes, quartered
- ⅓ cup of pitted Niçois or Kalamata black olives, halved (lengthwise)
- 2 tbsps of capers (left whole if it is the small kind. If it is the full caper berry, halve or quarter depending the size)
- ½ cup basil, finely chopped
- 3 tablespoons roasted pine nuts
- ¾ cup of extra virgin olive oil
- 1 lemon
Instructions
- Mix the shallot, green onions, chives, cherry tomatoes, olives, capers, basil, pine nuts together in a mixing bowl with the ¾ cup of olive oil.
- Zeste the lemon into the Vierge Sauce. Squeeze the juice of the lemon into the sauce using a strainer to avoid lemon seeds getting into your Vierge! Mix and set aside. (Le Chef's note: Vierge sauce is even better made a couple hours in advance, the shallots lose their acidity when resting in the olive oil)
Notes
(Le Chef's note: Vierge sauce is even better made a couple hours in advance, the shallots lose their acidity when resting in the olive oil)
La Sauce Vierge is most often served over a light, delicate grilled fish such as Branzino in France ( check out my Mediterranean Branzino with Vierge Sauce recipe) but I love this sauce so much I have taken to serving it over everything from grilled chicken, salmon, pork tenderloin, hanger steak and also as a pasta salad.
Puhh Watt says
I especially enjoyed the advice to let the sauce rest for a while so the flavors could meld—it made a tremendous difference in the finished dish. I served it over lightly seared sea bass one night and then with chilled pasta the following, and it was equally delicious both ways.
Britney Brown-Chamberlain says
This is the perfect summer recipe. It's light and the fresh ingredients really add so much flavor to the dish! We loved it!
lechefswife says
Thank you so much Britney, I am so glad you enjoy it!
Aging Ophelia says
Looks amazing, can't wait to try it. This with some cheese or hummus would be an awesome sandwich filling.
lechefswife says
this would be an amazing sandwich filling! Such a great idea 🙂 I also am tempted to serve over labneh as a dip... yum!
Shani Whisonant says
This sauce is positively delicious, and it pairs beautifully with so many different dishes! A must-try. Thank you for sharing!
lechefswife says
Thank you so much Shani for your kind comment. I am so glad you like the recipe!
Suzanne says
This sauce has become my go-to for any grilled fish. Delicious!
lechefswife says
I am so glad you enjoy it! It is a favorite in our household too. 🙂