SAUCE VIERGE

Sauce Vierge image

Provided by Marian Burros

Time 10m

Number Of Ingredients 9

Ingredients

1 cup extra virgin olive oil
2 tomatoes, peeled, seeded and diced
1 tablespoon chopped parsley
1 tablespoon chopped fresh chervil or 1 teaspoon dried
2 teaspoons chopped fresh tarragon or 1/2 teaspoon dried
1 teaspoon whole coriander seeds, crushed or 1 teaspoon ground
2 cloves garlic, chopped
Juice of 1 lemon
Salt and freshly ground black pepper to taste

Steps:

Combine all ingredients in blender or food processor and process until well blended. Taste,adjusting seasoning if necessary.
Pour into warm bowl and set in saucepan of hot water. Set aside to keep warm. Flavors will develop on standing.
Sauce should be served lukewarm, not hot.

Nutrition Facts : @context http, Calories 249, UnsaturatedFat 23 grams, Carbohydrate 3 grams, Fat 27 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 4 grams, Sodium 156 milligrams, Sugar 1 gram