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Sauce Vierge
BolaBrosBistro
My brother and I are avid stove monkeys with extensive experience in the restaurant business. We gravitate toward big bold flavors and fusion.
Ingredients
  • 100 g (3.5 oz) diced ripe tomatoes (peeled and seeded)
  • 100 ml (2.4 fl oz) virgin oil (best quality you can get)
  • 1 garlic clove (pressed)
  • 20 g (0.7 oz) finely diced shallot
  • 1 or 2 tbsp balsamic vinegar
  • 1 pinch white sugar
  • 2 tbsp chopped fresh herbs of your choice (basil, chervil, parsley, tarragon, chives)
  • 1 tsp crushed coriander seeds
  • A squeeze of lemon juice (optional)
  • Salt and black pepper to taste
Steps
Directions at thefrenchcookingacademy.com
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