Hamdi Saidani Jamie Oliver Sauce Vierge is a classic French-style cold sauce made for grilled fish or roasted vegetables. This vibrant dressing relies on high-quality olive oil and fresh herbs to create a bright, zesty finish that isn’t cooked.
The first time I made this, I left the tomato seeds in and the whole sauce turned into a watery puddle. Now I always scrape the seeds out completely, which keeps the texture chunky and lets the oil coat the tomatoes properly.
If you do nothing else, mince the anchovies until they disappear into a paste. That’s the difference between a salty, fishy bite and a deep umami base that ties the garlic and lemon together.
Jamie Oliver Sauce Vierge Ingredients
- 5 1/2 tbsp (80ml) extra virgin olive oil
- 2 tbsp (30ml) fresh lemon juice
- 2 tomatoes, seeded and diced into 0.8cm (1/3″) cubes
- 12 black olives, pitted and cut into strips
- 2 anchovy fillets, very finely minced
- 1/2 tsp (1g) garlic, very finely minced
- 1 tsp (1g) fresh parsley, finely chopped
- 1/2 tsp (0.5g) fresh chives, finely chopped
- 1/2 tsp (0.5g) fresh tarragon leaves, finely chopped
- 1/4 tsp (1g) sea salt
- 1/4 tsp (0.5g) black pepper
How To Make Jamie Oliver Sauce Vierge
- 1. Prep the tomatoes: Slice the tomatoes in half and use a teaspoon to scoop out all the watery seeds and pulp. Chop the firm flesh into even cubes so they hold their shape in the oil.
- 2. Mince the aromatics: Use the flat of your knife to crush the garlic and anchovies against your board, then chop them together until they form a smooth paste. Keep your herbs finely chopped so they distribute evenly through the liquid.
- 3. Combine the sauce: Whisk the olive oil and lemon juice in a medium bowl until they emulsify slightly. Add the tomatoes, olives, anchovy paste, garlic, and chopped herbs.
- 4. Season and finish: Stir in the salt and pepper, then let the mixture sit for at least 10 minutes. This waiting time allows the flavors to meld before you spoon it over your meal.
Recipe Tips
- Use a light hand with the salt: Anchovies are naturally quite salty, so taste the sauce after you’ve mixed everything but before you add the full amount of salt. You can always add more, but you can’t take it out once it’s in.
- Select a good olive oil: Since this sauce isn’t cooked, the flavor of the oil is one of the main things you’ll taste. Pick a bottle that has a fruity, peppery kick rather than something generic.
- Keep the herbs fresh: Dried versions don’t have the same bright flavor profile and will end up feeling sandy in the oil. Use fresh parsley, chives, and tarragon for the best result.
- Make it ahead of time: This sauce tastes better after sitting at room temperature for half an hour. It gives the garlic and herbs a chance to infuse their flavor into the olive oil.
- Dice the olives carefully: Cut your olives into thin strips so they match the size of your tomato cubes. This creates a uniform look and ensures you get a bit of everything in every bite.
What To Serve With Jamie Oliver Sauce Vierge
This is a perfect topping for a piece of grilled white fish like sea bass or cod. It also works as a dressing for roasted new potatoes or steamed green beans.
If you have leftovers, try spooning it over some thick slices of toasted sourdough bread. The oil soaks into the crumbs and makes for a quick, flavorful snack.
How To Store Jamie Oliver Sauce Vierge
- Fridge: You can store any leftover sauce in a small, sealed jar in the refrigerator for up to one day. Since the ingredients are fresh, the tomatoes will start to soften if they sit too long.
- Reheat: Do not put this near any heat. It’s meant to be served cold or at room temperature, and warming it up will destroy the fresh flavor of the herbs and change the consistency of the oil.
- Freeze: Don’t freeze this Jamie Oliver Sauce Vierge. The tomatoes will turn into mush when thawed, and the oil will become cloudy and lose its brightness.
Jamie Oliver Sauce Vierge Nutrition Facts
Per serving (1 of 4):
- Calories: 160 kcal
- Protein: 1g
- Fat: 16g
- Carbohydrates: 3g
- Sugar: 2g
- Sodium: 320mg
FAQs
Can I use a different herb if I don’t have tarragon?
Yes, you can swap the tarragon for fresh basil or even a tiny bit of mint. Stick to herbs that have a bright, clean flavor so you don’t overwhelm the delicate fish you’re serving it with.
Why is my Jamie Oliver Sauce Vierge looking greasy?
This happens if you haven’t whisked the lemon juice and olive oil well enough before adding the solids. Give the bowl a vigorous stir right before you serve it to bring everything back together.
Can I add more garlic to the sauce?
You can, but keep in mind that raw garlic gets stronger the longer it sits in the oil. Start with the amount listed, and if you want a sharper kick, add just a tiny bit more right before serving.
How do I know if my anchovies are too salty?
Taste a small piece of the fillet before you mince it. If it’s extremely briny, you should reduce the added salt in the final mix to keep the balance right.
Try More Sauce Recipes:
- Coronation Sauce Recipe
- Stilton Sauce For Steak
- Tzatziki Sauce Recipe
- Mint Sauce Recipe
- Romesco Sauce Recipe
- Sweet And Sour Duck Sauce
Jamie Oliver Sauce Vierge Recipe
Description
This Jamie Oliver-style Sauce Vierge is a vibrant, Mediterranean “virgin sauce” that celebrates the raw power of fresh ingredients. Unlike heavy, butter-based French sauces, this version is light, acidic, and incredibly fragrant. The combination of fruity olive oil, briny olives, and savory anchovy creates a punchy dressing that transforms simple proteins into a gourmet experience. It is the ultimate “no-cook” secret weapon for a busy chef looking to add a touch of rustic elegance to the plate.
Ingredients
Instructions
- Prep the tomatoes: Slice the tomatoes in half and use a teaspoon to scoop out all the watery seeds and pulp. Chop the firm flesh into even cubes so they hold their shape in the oil.
- Mince the aromatics: Use the flat of your knife to crush the garlic and anchovies against your board, then chop them together until they form a smooth paste. Keep your herbs finely chopped so they distribute evenly through the liquid.
- Combine the sauce: Whisk the olive oil and lemon juice in a medium bowl until they emulsify slightly. Add the tomatoes, olives, anchovy paste, garlic, and chopped herbs.
- Season and finish: Stir in the salt and pepper, then let the mixture sit for at least 10 minutes. This waiting time allows the flavors to meld before you spoon it over your meal.
Notes
-
Use a light hand with the salt: Anchovies are naturally quite salty, so taste the sauce after you’ve mixed everything but before you add the full amount of salt. You can always add more, but you can’t take it out once it’s in.
Select a good olive oil: Since this sauce isn’t cooked, the flavor of the oil is one of the main things you’ll taste. Pick a bottle that has a fruity, peppery kick rather than something generic.
Keep the herbs fresh: Dried versions don’t have the same bright flavor profile and will end up feeling sandy in the oil. Use fresh parsley, chives, and tarragon for the best result.
Make it ahead of time: This sauce tastes better after sitting at room temperature for half an hour. It gives the garlic and herbs a chance to infuse their flavor into the olive oil.
Dice the olives carefully: Cut your olives into thin strips so they match the size of your tomato cubes. This creates a uniform look and ensures you get a bit of everything in every bite.
