Sauce Vierge

Name: Sauce Vierge
Prep time: 5 min
Total time: 5 min
Yield: about 2 cups (480 ml)
Cuisine: French Classic
Ingredients: 3 large ripe (~1.5 lb) Tomato; 2 cloves, smashed (removed before serving) Garlic; 5 tbsp chopped (chives/tarragon/parsley/basil/chervil) (75 ml) Herbs; 1 cup extra virgin (240 ml) Olive Oil; to taste Lemon Juice; to taste Salt; to taste Pepper; pinch ground (optional) (0.3 g) Coriander Seed

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

TABLE SALSA · FISH, PASTA & SUMMER VEGETABLES

A table salsa for fish, pasta & summer vegetables.

Michel Guérard's classic sauce vierge.

On the jar

VIERGE

Method: shake
Yield: about 2 cups
Ingredients: 8
Jar batch: 1.05× recipe

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Ratio

OLIVE OIL 240 ml

Ingredients

Tomato3 large ripe (~1.5 lb)
Garlic2 cloves, smashed (removed before serving)
Herbs5 tbsp chopped (chives/tarragon/parsley/basil/chervil) (75 ml)
Olive Oil1 cup extra virgin (240 ml)
Lemon Juiceto taste
Saltto taste
Pepperto taste
Coriander Seedpinch ground (optional) (0.3 g)

Method

Pour to the lines in order (bottom → top): OLIVE OIL.
Add by count: 3 TOMATOS, ½ BUNCH HERBS.
Season to finish: GARLIC (2 cloves), LEMON JUICE (to taste), SALT (about ½ tsp), PEPPER (about ½ tsp), CORIANDER SEED (a pinch).
Cap the jar and shake until emulsified.

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Made once. It lives on the table.

You found this recipe once. On a PantryFlex jar it's printed in glass. It can sit on the table and get shaken over eggs, tacos, or whatever's next, not just tonight's plate.

2 kitchens · 6 stars · 1 national award

Sauce Vierge★★★ KITCHENOn the jar: VIERGE
Pondicherry Vinaigrette★★★ KITCHENOn the jar: PONDICHERRY
Classic Sauce Vierge★★★ KITCHENOn the jar: CLASSIC SAUC
Health Vinaigrette★★★ KITCHENOn the jar: HEALTH

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Provenance

Nouvelle cuisine pioneer and inventor of cuisine minceur; his Les Prés d'Eugénie has held three Michelin stars since 1977.

Adapted from a recipe published by Michel Guérard in La Cuisine Gourmande (1977) via Food52 Genius Recipes.

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 1.05× 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 La Cuisine Gourmande (1977) via Food52 Genius Recipes (published as “Sauce Vierge”). Full citation lives in Provenance.

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