SAUCE VIERGE
This no-cook/no frills sauce is fabulous with shellfish. It is great with steaming-hot clams, anchovies and pasta or with cold, peel-and-eat shrimp. Fresh herbs, the best olive oil you can find and sun-ripened tomatoes are key.
Provided by TooAllergic
Categories Sauces
Time 10m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Stir together and season with sea salt and freshly cracked black pepper, to taste.
- Chill without adding the fresh herbs or serve right away. This will not hold for long once the fresh herbs are added. The olive oil solidifies in the refrigerator so it must be brought up to room-temp. before serving.
Nutrition Facts : Calories 191.6, Fat 18.4, SaturatedFat 2.6, Sodium 8, Carbohydrate 8.3, Fiber 2.5, Sugar 3.3, Protein 1.6
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