La Sauce Vierge: authentic Provençal
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.
- Prep time
- 10 min
- Cook time
- 7 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
Instructions
- 1
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.
- 2
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)