Sauce Vierge - A classic French sauce for fish and light meat

Perfect for grilled fish!


  • 1 dl extra virgin olive oil
  • 1 pcs lemon (juice only)
  • tsp ground coriander seeds
  • 2 pcs shallots
  • 1 cloves garlic (optional)
  • 2 tbsp capers
  • 1 handful fresh basil
  • 1 handful fresh tarragon
  • salt and pepper

This is a classic French sauce that goes well with fried fish, but also chicken and other light meats. This is a hot vinaigrette with lots of good flavors and herbs. The sauce is made from olive oil and lemon. There are many small variations, but this is definitely my favorite. In this recipe, I show you how to make this recipe and some little tricks to bring out the flavors even better.

Step 1

Start by setting the oven at 160 degrees hot air and divide the small tomatoes in half. Grease with a little olive oil, salt and pepper and fry until they shrink and lose some liquid. This gives an even more concentrated taste of tomato. You can also use fresh tomatoes, but if you have time I would recommend you fry them a bit first.

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Step 2

Pour olive oil, lemon juice and ground coriander seeds into a pan and heat. Add finely chopped shallots. I also attach 1 whole clove of garlic which I take out afterwards. This is to give just a little "hint" of garlic. Let simmer and make sure that the shallots do not turn brown.

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Step 3

Cut up capers, basil and tarragon. You can replace tarragon with other herbs, but it should be with basil.

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Step 4

Remove the tomatoes when they are ready. I let them stand for 25 minutes.

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Step 5

Mix everything in the pan and season with a little salt and pepper. The sauce can be prepared well before serving and gently reheated before serving.

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Step 6

Place in a bowl or pour directly over the grilled fish / meat. Delicious fresh and good flavors in a perfect summer sauce. Good luck.

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