Sauce Vierge Recipes
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
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
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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SAUCE VIERGE - AN EASY FRENCH MEDITERRANEAN 'VIRGIN …
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Reviews 1Category SauceCuisine FrenchTotal Time 13 mins
CHEF THOMAS KELLER'S SAUCE VIERGE RECIPE - 2022
From masterclass.com
Estimated Reading Time 50 secs
- *Chef Keller often uses champagne vinegar in this preparation, but you can use a vinegar of your choice, according to your tastes. You can also add or replace the parsley with fresh basil.
- 1. Place the diced tomatoes and minced shallots into a mixing bowl. Add enough olive oil to thoroughly coat and absorb into the tomatoes. 2. Gently fold in the chopped parsley and season with Maldon salt, balsamic vinegar, and a squeeze of fresh lemon juice.
- Note: The vierge sauce may be prepared up to a day in advance and stored in the refrigerator. If you refrigerate, allow the vierge to come to room temperature before serving so that the flavors unfold and the olive oil is not congealed.
- Sauce vierge is incredibly versatile. Chef Keller suggests dressing a salad with it or using it atop melted zucchini. [Find his recipe for roasted zucchini here.](https://www.masterclass.com/articles/how-to-roast-zucchini-in-the-oven-with-thomas-keller)
SAUCE VIERGE | RECIPETIN EATS
From recipetineats.com
5/5 (3)Category SauceCuisine FrenchCalories 205 per serving
- Mix: Mix ingredients in a bowl. Taste and add more salt if you want (depends how salty the food you are putting it on is).
- Uses: Use at room temperature as a salsa / sauce, piled onto fish (such as Tuna Steak), other seafood, grilled or steamed vegetables, chicken, pork, over pasta, piled onto bread, or even as a dip for scooping up with crostini or corn chips! You can also warm the sauce if you wish: Gently heat in a small pot and warm to blood temperature. Do not simmer or boil or you'll lose the freshness!
- Storage: Use immediately on making, or the next day. Keep in a very airtight container and allow to come to room temperature before serving.
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