Name: Jamie Oliver Sauce Vierge Recipe
Prep time: 10 min
Ingredients: 5 1/2 tbsp extra virgin olive oil; 2 tbsp fresh lemon juice; 2 tomatoes, seeded and diced into 0.8cm (1/3″) cubes; 12 black olives, pitted and cut into strips (Spanish, kalamata, or other); 2 anchovy fillets, very finely minced; 1/2 tsp garlic, very finely minced; 1 tsp parsley, finely chopped; 1/2 tsp chives, finely chopped; 1/2 tsp tarragon leaves, finely chopped; 1/4 tsp salt; 1/4 tsp black pepper

Jamie Oliver’s Sauce Vierge is one of the easiest and simplest sauce recipes ever. This classic French Sauce Vierge only needs extra virgin olive oil, fresh lemon juice, diced tomatoes, olives, minced anchovies, garlic, and finely chopped herbs like parsley, chives, and tarragon, and takes about 10 minutes to prepare.

Just serve with fish dishes like baked salmon or Chilean sea bass, or use it as a topping for grilled vegetables or pasta.

Jump to Recipe Jump to Video Print Recipe

What Is Sauce Vierge

Sauce Vierge, pronounced “sohs vee-airzh,” is a classic traditional French sauce made with extra virgin olive oil, fresh lemon juice, tomatoes, olives, anchovies, garlic, and herbs like parsley, chives, and tarragon. It’s traditionally served with fish dishes such as salmon, halibut, cod, or sea bass. Sometimes it’s served with pork chops or as a fresh topping for grilled vegetables or pasta.

In English, “Sauce Vierge” translates to “Virgin Sauce,” which means it’s made with fresh, uncooked ingredients. The name reflects the simplicity and purity of the ingredients, creating a sauce that’s both versatile and delicious.

Sauce Vierge Ingredients

5 1/2 tbsp extra virgin olive oil
2 tbsp fresh lemon juice
2 tomatoes, seeded and diced into 0.8cm (1/3″) cubes
12 black olives, pitted and cut into strips (Spanish, kalamata, or other)
2 anchovy fillets, very finely minced
1/2 tsp garlic, very finely minced
1 tsp parsley, finely chopped
1/2 tsp chives, finely chopped
1/2 tsp tarragon leaves, finely chopped
1/4 tsp salt
1/4 tsp black pepper

How To Make Sauce Vierge

Prepare the Tomatoes: Cut the tomatoes in half and use a teaspoon to scrape out the watery insides and seeds. Dice them finely.
Mince the Anchovies, Garlic, and Herbs: Finely mince the anchovy fillets, garlic, parsley, chives, and tarragon leaves.
Mix the Sauce: In a bowl, combine the olive oil, lemon juice, diced tomatoes, olives, minced anchovies, garlic, herbs, salt, and pepper. Mix well to combine all the ingredients.
Adjust the Seasoning: Taste the sauce and add more salt if needed, depending on the saltiness of the side dish you’ll be pairing it with.

What To Serve With Sauce Vierge

This classic Sauce Vierge is great with fish dishes like baked Chilean sea bass, halibut, baked salmon, cod, or baked tilapia. It’s also famous for going well with pasta and shrimp dishes, always adding a fresh and tasty touch.

Sauce Vierge pairs well with grilled or steamed vegetables, chicken, or pork. You can also use it as a dip with chips or bread. It’s a simple sauce that can make many dishes taste even better!

How Long Does Sauce Vierge Last In The Fridge

Sauce Vierge can last in the fridge for about 2 days. Simply cover it tightly with a lid or plastic wrap, then store it in the fridge. It’s best to enjoy it fresh, so try to use it within this time.

Can I Freeze Sauce Vierge

No, this Sauce Vierge doesn’t freeze well. It takes less than 10 minutes to prepare, so you don’t need to freeze it. It will not take you a long time to prepare, and it’s best enjoyed fresh, so making it right before serving is recommended.

Sauce Vierge Nutrition Facts

Calories: 205 cal
Carbohydrates: 4 g
Protein: 1 g
Fat: 21 g
Saturated Fat: 3 g
Cholesterol: 1 mg
Sodium: 338 mg
Potassium: 178 mg
Fiber: 1 g
Sugar: 2 g

Try More Sauce Recipes:

Print Recipe