This Gordon Ramsay Sauce Vierge Recipe is a fresh and vibrant recipe, which is made with fresh tomatoes and herbs. It’s the perfect sauce for fish, ready in about 10 minutes, plus resting time.
Jump to RecipeGordon Ramsay Sauce Vierge Recipe Ingredients
- 5 small tomatoes (like Campari or Roma), finely diced
- 2 tbsp shallots, minced
- 2 garlic cloves, crushed
- 2 tbsp fresh parsley, chopped
- 2 tbsp fresh tarragon, chopped
- 8 basil leaves, chopped
- 2 tbsp Kalamata olives, sliced
- ¼ cup (60 ml) extra-virgin olive oil
- 1 tbsp fresh lemon juice
- Salt and freshly ground black pepper, to taste
How To Make Gordon Ramsay Sauce Vierge Recipe
- Drain the Tomatoes: Place the finely diced tomatoes in a colander or sieve. Sprinkle with a pinch of salt and let them drain for 5–10 minutes to remove excess water.
- Combine the Ingredients: In a glass or ceramic bowl, combine the drained tomatoes, minced shallots, crushed garlic, chopped parsley, tarragon, basil, and sliced olives.
- Finish the Sauce: Add the extra-virgin olive oil and fresh lemon juice. Stir gently to combine, being careful not to mash the ingredients.
- Rest and Season: Season with salt and pepper to your taste. Let the sauce rest at room temperature for at least 30 minutes to allow the flavors to meld together before serving.
Recipe Tips
- Why is it so important to rest the sauce? Resting the sauce for at least 30 minutes is the most crucial step. It’s not just waiting; it’s allowing the acidity from the tomatoes and lemon juice to meld with the olive oil and draw the flavor out of the fresh herbs, creating a cohesive, balanced sauce.
- How do I keep the sauce from turning to mush? Be gentle when you mix. This is a delicate sauce, not a salsa. Stir the ingredients together lightly with a spoon just until they are combined. Overmixing will break down the tomatoes and bruise the herbs.
- What’s the best bowl to use? Always use a non-reactive bowl, such as glass or ceramic. The acidity from the tomatoes and lemon juice can react with a metal bowl, which can impart a metallic taste to your sauce.
- How can I make this sauce ahead of time? You can prepare the sauce a few hours in advance, but for the best result, leave the fresh basil out. Stir the chopped basil in right before serving to keep its bright flavor and prevent it from turning black.
What To Serve With Sauce Vierge
This fresh, vibrant sauce is incredibly versatile and is the perfect accompaniment for simply cooked proteins:
- Grilled or pan-seared fish like sea bass, cod, or salmon
- Grilled chicken breast
- Seared scallops or prawns
- Steamed asparagus or green beans
How To Store Sauce Vierge
- Refrigerate: Store any leftover sauce in an airtight container in the refrigerator for up to 2 days. Bring it back to room temperature and stir gently before serving. Note that the texture of the tomatoes may soften slightly.
Sauce Vierge Nutrition Facts
- Calories: 134kcal
- Carbohydrates: 6g
- Protein: 1g
- Fat: 12g
- Saturated Fat: 1.5g
- Sodium: 200mg
- Fiber: 2g
- Sugar: 3g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
What does u0022Sauce Viergeu0022 mean?
u0022Sauce Viergeu0022 is French for u0022virgin sauce.u0022 It refers to the uncooked, fresh nature of the sauce, highlighting the simple, high-quality ingredients.
Why do you salt the tomatoes first?
Salting the diced tomatoes and letting them drain draws out excess water. This step is key to preventing a watery sauce and concentrating the fresh tomato flavor.
Can I use different herbs?
Yes. While this combination is classic, you could also incorporate other soft herbs like chives or chervil. The key is to use fresh, not dried, herbs.
Gordon Ramsay Sauce Vierge Recipe
Course: SauceCuisine: frenchDifficulty: Easy4
servings30
minutes40
minutes134
kcalA fresh and vibrant French sauce made with diced tomatoes, olive oil, lemon, and a mix of fresh herbs, perfect for fish or chicken.
Ingredients
5 small tomatoes, diced
2 tbsp shallots, minced
2 garlic cloves, crushed
2 tbsp each of chopped parsley & tarragon
8 basil leaves, chopped
2 tbsp Kalamata olives, sliced
¼ cup extra-virgin olive oil
1 tbsp fresh lemon juice
Salt and pepper
Directions
- Place diced tomatoes in a colander, sprinkle with salt, and let drain for 5-10 minutes.
- In a non-reactive bowl, combine the drained tomatoes with the shallots, garlic, and all fresh herbs.
- Gently stir in the olive oil and lemon juice.
- Season to taste with salt and pepper.
- Let the sauce rest at room temperature for at least 30 minutes before serving.
Notes
- Resting the sauce for 30-45 minutes is essential for the flavors to meld together properly.
- Stir the ingredients gently to combine; overmixing will create a mushy texture.
- Always use a glass or ceramic bowl, as the acid in the sauce can react with metal.
- If making ahead, add the fresh basil just before serving to keep it from turning black.
