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Importing Wikidata short description: "French sauce"
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{{Short description|French sauce}} |
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{{refimprove|date=February 2011}} |
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{{Infobox prepared food |
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| name = Sauce vierge |
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| country = [[France]] |
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| type = [[Sauce]] |
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| served = |
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| main_ingredient = [[Tomato]]es, [[olive oil]], [[lemon]] juice, [[basil]] |
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'''''Sauce vierge''''' ([[French language|French]]; in English: literally, "virgin sauce") is a [[French cuisine|French]] [[sauce]] made from [[olive oil]], [[lemon]] juice, chopped [[tomato]] and chopped [[basil]]. |
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The sauce is usually served with shellfish, delicately flavoured white-fleshed fish such as [[cod]], [[Sole (fish)|sole]] etc |
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| ⚫ | Frequently, crushed [[Coriander|coriander seed]] is added, and variations may include the addition of other herbs such as [[chervil]], [[chives]], [[parsley]], etc. The ingredients are combined and allowed to [[infusion|infuse]] or [[Maceration_(food)|macerate]] (dependingon whether heat is applied or not) in the oil to create the sauce. |
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The sauce was popularised by [[Michel Guérard]] |
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| ⚫ | The sauce is usually served with [[shellfish]], delicately flavoured white-fleshed fish such as [[Cod as food|cod]], [[Sole (fish)|sole]], etc.; it is sometimes served over [[pasta]]. |
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| ⚫ | In its original form, the sauce was intended as a Mediterranean preparation and contained a lot of garlic. It was served either hot or cold after infusing the herbs in the oil. |
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| ⚫ | The sauce was popularised in the 1980s by [[Michel Guérard]],<ref name="caterer"/> a [[French people|French]] [[chef]], author, one of the founders of ''[[nouvelle cuisine]]'', and the inventor of ''[[cuisine minceur]]'', from [[Eugénie-les-Bains]], [[Aquitaine]],insouth-western France; the sauce has since become a modern classic.<ref name="caterer">Raffael, Michael (6 September 2007). [http://www.caterersearch.com/Articles/2007/09/06/315872/marco-pierre-white-prepares-lobster-with-sauce-vierge.html "Marco Pierre White Prepares Lobster with Sauce Vierge"]. caterersearch.com. Retrieved 3 February 2011.</ref> |
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| ⚫ | In its original form, the sauce was intended as a [[Mediterranean cuisine|Mediterranean]] preparation and contained a lot of [[garlic]]. It was served either hot or cold after infusing the herbs in the oil. |
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==References== |
==References== |
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{{portal|Food}} |
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{{reflist}} |
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{{cuisine}} |
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[[es:Salsa vierge]] |
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{{tomato sauces}} |
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[[Category:Landes (department)]] |
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[[Category:Tomato sauces]] |
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This article needs additional citations for verification. Please help improve this articlebyadding citations to reliable sources. Unsourced material may be challenged and removed.
Find sources: "Sauce vierge" – news · newspapers · books · scholar · JSTOR (February 2011) (Learn how and when to remove this message) |
| Type | Sauce |
|---|---|
| Place of origin | France |
| Main ingredients | Tomatoes, olive oil, lemon juice, basil |
Sauce vierge (French; in English: literally, "virgin sauce") is a French sauce made from olive oil, lemon juice, chopped tomato and chopped basil.
Frequently, crushed coriander seed is added, and variations may include the addition of other herbs such as chervil, chives, parsley, etc. The ingredients are combined and allowed to infuseormacerate (depending on whether heat is applied or not) in the oil to create the sauce.
The sauce is usually served with shellfish, delicately flavoured white-fleshed fish such as cod, sole, etc.; it is sometimes served over pasta.
The sauce was popularised in the 1980s by Michel Guérard,[1]aFrench chef, author, one of the founders of nouvelle cuisine, and the inventor of cuisine minceur, from Eugénie-les-Bains, Aquitaine, in south-western France; the sauce has since become a modern classic.[1]
In its original form, the sauce was intended as a Mediterranean preparation and contained a lot of garlic. It was served either hot or cold after infusing the herbs in the oil.
