Vierge Sauce

Sauce vierge is basically a flavoured oil that can be made way in advance which is why it's worth making by the pint. You only need a couple of tablespoons per portion (generally with fish or chicken), gently warmed up and finished with diced tomatoes, herbs and seasoning right at the end. It's also great as a base for salad dressing.

1 pint olive oil
1 oz crushed coriander seeds
1 good handful of fresh tarragon
12 crushed black peppercorns
4 shallots – finely sliced
4 garlic cloves – peeled and sliced

Method:

Place everything in a saucepan over a very low heat and warm gently for 30 minutes. Cool overnight then strain into a kilner jar.

To finish: (per portion)

2 tblspn oil
1 tblspn tomato concasse
6 tarragon leaves
3 basil leaves - shredded
salt and pepper

Gently warm the oil, add the other ingredients and serve.

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