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
- Juice of half a lemon
- 1/4 cup (60 mL) delicate extra virgin olive oil Maison Orphée
PREPARATION
- In a bowl, mix all the ingredients.
- That's it!
If you'd like to add a few touches of flavor to customize this sauce, it's totally possible! Here are some ingredient ideas : black olives, anchovy paste, garlic and other fresh herbs.