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.
- 1 shallot, finely chopped
- 2 green onions, finely chopped
- 1/4 cup of chives, finely chopped
- 1 1/2 cup cherry tomatoes, quartered
- 1/3 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)
- 1/2 cup basil, finely chopped
- 3 tablespoons roasted pine nuts
- 3/4 cup of extra virgin olive oil
- 1 lemon
- Mix the shallot, green onions, chives, cherry tomatoes, olives, capers, basil, pine nuts together in a mixing bowl with the 3/4 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)
(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.
Keywords: vierge sauce, french cooking, sauce vierge, provençal cooking