How to Make Vierge sauce

• Start by blanching the cherry tomatoes. Bring a pot of water to a boil and add the tomatoes. Let them cook for about 30 seconds, then remove them and immediately transfer them to a bowl of ice water. This process will help to easily remove the skin. Peel and dice the tomatoes.
• In a food processor or blender, combine the basil leaves, parsley leaves, garlic clove, capers, black olives, lemon juice, and lemon zest. Pulse the ingredients a few times until they are finely chopped.
• Transfer the mixture to a bowl and slowly drizzle in the extra virgin olive oil while whisking continuously to emulsify the sauce. Season with salt and pepper to taste.
• Finally, add the diced tomatoes to the sauce and stir gently to combine.

The sauce is served with: Vierge sauce is a versatile condiment that can be served with a variety of dishes. It pairs exceptionally well with grilled or roasted fish, seafood, poached eggs, steamed vegetables, and salads. It adds a fresh and tangy flavor to the dish.

A brief conclusion about the sauce: Vierge sauce, also known as sauce vierge, is a vibrant and flavorful green sauce originating from France. It is characterized by its use of fresh herbs, vegetables, and olive oil. The combination of basil, parsley, capers, olives, and lemon creates a delightful balance of flavors. Vierge sauce is a versatile accompaniment that adds a burst of freshness to a wide range of dishes.

Facts about the sauce:

1. Vierge sauce is a contemporary French sauce that was popularized in the 1980s.
2. The word “vierge” means “virgin” in French, referring to the use of raw, uncooked ingredients in the sauce.
3. The sauce is often associated with Provençal cuisine and is inspired by the flavors of the Mediterranean region.
4. Vierge sauce is a light and refreshing alternative to heavier sauces like hollandaise or béarnaise.
5. It is a popular choice in modern, fusion, and seafood-focused restaurants around the world.