Sauce Vierge Recipes
SAUCE VIERGE
This no-cook/no frills sauce is fabulous with shellfish. It is great with steaming-hot clams, anchovies and pasta or with cold, peel-and-eat shrimp. Fresh herbs, the best olive oil you can find and sun-ripened tomatoes are key.
Provided by TooAllergic
Categories Sauces
Time 10m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Stir together and season with sea salt and freshly cracked black pepper, to taste.
- Chill without adding the fresh herbs or serve right away. This will not hold for long once the fresh herbs are added. The olive oil solidifies in the refrigerator so it must be brought up to room-temp. before serving.
Nutrition Facts : Calories 191.6, Fat 18.4, SaturatedFat 2.6, Sodium 8, Carbohydrate 8.3, Fiber 2.5, Sugar 3.3, Protein 1.6
GRILLED BASS WITH SAUCE VIERGE
Easy to cook and beautifully moist, sea bass makes an elegant alternative to haddock or cod
Provided by Mary Cadogan
Categories Dinner, Main course
Time 30m
Number Of Ingredients 8
Steps:
- Line a grill pan with foil and brush lightly with butter. Brush the fish on both sides with butter and season. Lay on the foil, skin-side up.
- Put the tomatoes and shallot in a pan with the capers, lemon juice and oil, and season.
- Grill the bass for 5-7 mins under a hot grill until just cooked and the skin is starting to brown. Meanwhile, warm the sauce through for 2 mins, then stir in some of the torn basil leaves. Lift the bass onto warmed plates using a fish slice and spoon the sauce around. Serve with steamed new potatoes or small baked potatoes, and add the remaining basil and chives.
Nutrition Facts : Calories 479 calories, Fat 38 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Protein 34 grams protein, Sodium 0.58 milligram of sodium
SAUCE VIERGE
Steps:
- Combine all ingredients in blender or food processor and process until well blended. Taste,adjusting seasoning if necessary.
- Pour into warm bowl and set in saucepan of hot water. Set aside to keep warm. Flavors will develop on standing.
- Sauce should be served lukewarm, not hot.
Nutrition Facts : @context http, Calories 249, UnsaturatedFat 23 grams, Carbohydrate 3 grams, Fat 27 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 4 grams, Sodium 156 milligrams, Sugar 1 gram
SAUCE VIERGE
This version is a little on the thin side and is meant to be drizzled over fish or other meat. It can be made with any fresh herb you have on hand and keeps well in the refrigerator for up to 3 days. If you add a little vinegar or more lemon juice it is an excellent vinaigrette for salad. Adapted from Eric Ripert, "Mens Health" magazine.
Provided by threeovens
Categories Sauces
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Place first seven ingredients in a bowl and stir to combine.
- Season with salt and pepper to taste.
Nutrition Facts : Calories 167.7, Fat 18.1, SaturatedFat 2.5, Sodium 3.1, Carbohydrate 2, Fiber 0.4, Sugar 0.8, Protein 0.4
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