SAUCE VIERGE
This version is a little on the thin side and is meant to be drizzled over fish or other meat. It can be made with any fresh herb you have on hand and keeps well in the refrigerator for up to 3 days. If you add a little vinegar or more lemon juice it is an excellent vinaigrette for salad. Adapted from Eric Ripert, "Mens Health" magazine.
Provided by threeovens
Categories Sauces
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Place first seven ingredients in a bowl and stir to combine.
- Season with salt and pepper to taste.
Nutrition Facts : Calories 167.7, Fat 18.1, SaturatedFat 2.5, Sodium 3.1, Carbohydrate 2, Fiber 0.4, Sugar 0.8, Protein 0.4
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