Sauce Vierge

Name: Sauce Vierge
Prep time: 5 min
Total time: 5 min
Yield: about ½ cup (100 ml)
Cuisine: French Classic
Ingredients: 4 tbsp of extra virgin olive oil (60 ml) Olive Oil; about 1 shallot (30 g) Shallot; about ½ tomato (100 g) Tomato; 1 tbsp of balsamic vinegar, good-quality (15 ml) Balsamic; 1 Tbsp (15 ml) Lime Juice; 1 handful of flat-leaf parsley, or coriander, finely chopped (10 g) Parsley; about ¼ tsp (2 g) Salt; about ¼ tsp (0.5 g) Pepper

Independent adaptation of a publicly published Daniel Galmiche recipe. Not affiliated with, sponsored by, or endorsed by Daniel Galmiche.

FINISHING SAUCE · ROASTED TROUT & GRILLED COURGETTES

In the published recipe, this is the finishing sauce for pan-roasted trout.

Daniel Galmiche's sauce vierge for pan-roasted trout.

On the jar

VIERGE

Method: shake
Yield: about ½ cup
Ingredients: 8
Jar batch: 2.85× recipe

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Ratio

OLIVE OIL 60 mlBALSAMIC 15 mlLIME JUICE 15 ml

Ingredients

Olive Oil4 tbsp of extra virgin olive oil (60 ml)
Shallotabout 1 shallot (30 g)
Tomatoabout ½ tomato (100 g)
Balsamic1 tbsp of balsamic vinegar, good-quality (15 ml)
Lime Juice1 Tbsp (15 ml)
Parsley1 handful of flat-leaf parsley, or coriander, finely chopped (10 g)
Saltabout ¼ tsp (2 g)
Pepperabout ¼ tsp (0.5 g)

Method

Pour to the lines in order (bottom → top): OLIVE OIL, BALSAMIC, LIME JUICE.
Add by count: 3 SHALLOTS, 3 TOMATOS, ½ BUNCH PARSLEY.
Season to finish: SALT (to taste), PEPPER (to taste).
Cap the jar and shake until emulsified.

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The ratio lives in glass now.

You found this recipe once. On a PantryFlex jar it's printed in glass. 8 ingredients, one pour order, no measuring cups on a Tuesday.

3 kitchens · 7 stars · 1 national award

Sauce Vierge★ STARRED KITCHENOn the jar: VIERGE
Lime-Dill Mayonnaise★ STARRED KITCHENOn the jar: LIMEDILL
Shallot-Chervil Vinaigrette★★★ KITCHENOn the jar: VINAIGRETTE
House Vinaigrette★★★ KITCHENOn the jar: HOUSE VINAIG

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Provenance

Daniel Galmiche works in Modern French / British at Knockinaam Lodge; Harvey’s Bristol; Cliveden House; credentials include Michelin 1* (Knockinaam Lodge; Harvey’s Bristol; Cliveden House).

Adapted from a Daniel Galmiche recipe (Daniel Galmiche / Great British Chefs (Fjord trout)).

FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 2.85× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Daniel Galmiche / Great British Chefs (Fjord trout) (published as “Sauce Vierge”). Full citation lives in Provenance.

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