https://www.copymethat.com/r/hp6y1hSgQ/la-sauce-vierge-authentic-provencal/
136500259
fINYoDV
hp6y1hSgQ
2024-05-21 00:17:43
La Sauce Vierge: Authentic Provençal
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A French version of salsa,
The sauce is bright and citrusy with a little bit of tang from the shallots that is absolutely delicious.
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.
The sauce is bright and citrusy with a little bit of tang from the shallots that is absolutely delicious.
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.
Ingredients
- subheading: SCALE:
- 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
Steps
Directions at lechefswife.com
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