Bright Jamie Oliver Sauce Vierge Recipe for Fresh Flavors

Sauce vierge whispers Mediterranean magic onto plates, transforming ordinary meals into culinary poetry.

This luminous condiment bursts with sun-drenched flavors that dance across your palate with effortless grace.

Crafted from simple, vibrant ingredients, the sauce weaves together herbal elegance and citrusy brightness in mere moments.

Its uncooked nature preserves the raw, intense character of each component, creating a sensory symphony that speaks volumes.

Chefs and home cooks alike fall in love with its remarkable versatility, using it to elevate everything from delicate fish to grilled vegetables.

The sauce carries the essence of coastal kitchens, bringing a splash of Mediterranean sunshine to your dining experience.

Unleash a burst of flavor that will revolutionize your cooking.

Quick Recipe Overview

Prep Time: 10 minutes

Cook Time: 0 minutes

Total Time: 10 minutes

Calories: 220 kcal

Servings: 2

Jamie Oliver Sauce Vierge Recipe: Ingredient Breakdown

• Tomatoes: Choose ripe, deep-red tomatoes with firm flesh and vibrant color for maximum flavor and juiciness.
• Parsley, Chives, Tarragon: Select bright green, crisp herbs with no wilting or browning edges for maximum freshness and aromatic punch.

• Anchovy Fillets: Look for high-quality, salt-packed anchovies packed in olive oil for rich, briny depth.
• Garlic: Pick firm, plump cloves with tight, unblemished skin and no green sprouts for pure, sharp taste.
• Olives: Source briny, meaty Mediterranean-style olives that add intense, salty complexity to the sauce.

• Olive Oil: Choose extra virgin olive oil with grassy, peppery notes for authentic Mediterranean character.
• Lemon: Select firm, heavy lemons with bright, smooth skin for maximum juice and zesty brightness.
• Salt, Black Pepper: Use freshly ground sea salt and whole peppercorns ground just before use for vibrant, clean seasoning.

Tools Required for Jamie Oliver Sauce Vierge

• Cutting Board: Sturdy surface for chopping vegetables and herbs safely.
• Sharp Chef's Knife: Precise tool for finely mincing ingredients and dicing tomatoes.
• Teaspoon: Perfect for removing tomato seeds and centers.
• Mixing Bowl: Spacious container for combining sauce ingredients.
• Measuring Spoons: Helps accurately add salt and measure herbs.
• Wooden Spoon or Whisk: Great for stirring and blending sauce components.

Instructions to Prepare Jamie Oliver Sauce Vierge

• Prepare Tomato Treasure

Slice juicy tomatoes down the middle and scoop out seeds with a spoon. Dice the meaty tomato flesh into tiny, precise cubes that’ll burst with fresh flavor.

• Craft Flavor Symphony

Chop anchovies, garlic, parsley, chives, and tarragon into whisper-thin pieces. Each ingredient will dance together, creating a melody of taste that tingles your senses.

• Blend Sauce Magic

Splash olive oil and lemon juice into a bowl. Toss in diced tomatoes, chopped olives, minced anchovies, garlic, and herbs. Sprinkle salt and pepper to awaken the ingredients. Stir everything until the sauce transforms into a vibrant, glossy mixture that promises to elevate any dish.

• Fine-Tune Deliciousness

Take a small taste and let your palate guide you. If the sauce needs a spark, add a pinch more salt. Your goal is a zesty, balanced sauce that will make taste buds sing with joy.

Flavor Ideas for Jamie Oliver Sauce Vierge

• Seed-Saving Trick: Reserve those tomato seeds and watery centers for a fresh homemade vegetable stock, reducing kitchen waste and adding extra depth to future recipes.
• Herb Flexibility: Swap out the suggested herbs with whatever fresh herbs you have on hand – basil, oregano, or dill can create exciting flavor variations that match your mood or available ingredients.
• Anchovy Alternatives: For vegetarian options, replace anchovy fillets with capers or olives to maintain that salty, umami punch without using fish-based ingredients.
• Temperature Play: Let the sauce sit at room temperature for 15-20 minutes before serving to allow flavors to meld and develop a more complex, rounded taste profile that will make your dish sing.

Serving Suggestions for Jamie Oliver Sauce Vierge

• Elevate with Bruschetta Companions: Serve this zesty sauce atop crispy toasted baguette slices for a classic Italian appetizer that bursts with Mediterranean flavors.
• Transform into Seafood Topping: Drizzle the vibrant sauce over grilled fish, shrimp, or seared scallops to add a tangy, herbaceous punch that elevates simple seafood dishes.
• Create Gourmet Salad Dressing: Thin the sauce slightly with extra olive oil to craft a sophisticated salad dressing that brings fresh, bold flavors to mixed greens or roasted vegetable salads.
• Spread on Rustic Sandwiches: Use as a flavor-packed condiment for gourmet sandwiches, wraps, or as a spread on crusty artisan bread for an instant flavor upgrade.

Smart Storage for Jamie Oliver Sauce Vierge Recipe

• Preserve Peak Freshness: Store the sauce in an airtight glass container inside the refrigerator for up to 3 days. Cold storage maintains the vibrant herb and tomato flavors without compromising quality.
• Batch Preparation Strategy: Create larger sauce quantities in advance and freeze in small portion-sized containers. Frozen sauce keeps perfectly for 4-6 weeks, allowing quick meal prep when needed.
• Smart Ingredient Handling: Keep fresh herbs wrapped in slightly damp paper towels inside sealed plastic bags. Refrigerate immediately after chopping to prevent wilting and preserve maximum flavor intensity.
• Serving Temperature Wisdom: Remove sauce from refrigerator 15-20 minutes before serving to allow natural flavor development. Room temperature helps herbs and ingredients release their full aromatic potential, creating a more delicious experience.

Zesty Jamie Oliver Sauce Vierge Recipe

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4.8 from 31 reviews

• Total Time: 10 minutes
• Yield: 2 1x

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Description

Sauce vierge from Jamie Oliver brings Mediterranean sunshine to your plate with fresh herbs and zesty citrus. Effortless elegance meets simple ingredients, creating a versatile sauce you’ll want to drizzle over fish, vegetables, and grilled meats.

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Ingredients

Scale 1x2x3x

• 5 ½ tbsps extra virgin olive oil
• 2 tbsps fresh lemon juice
• 2 tomatoes, seeded and diced into 0.8 cm (⅓ inches) cubes
• 12 black olives, pitted and cut into strips (Spanish, kalamata, or other)
• 2 anchovy fillets, very finely minced
• ½ tsp garlic, very finely minced
• 1 tsp parsley, finely chopped
• ½ tsp chives, finely chopped
• ½ tsp tarragon leaves, finely chopped
• ¼ tsp salt
• ¼ tsp black pepper

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Instructions

1. Prep Ingredients: Carefully halve ripe tomatoes, remove seeds, and dice into uniform small pieces. Finely mince anchovies, garlic, parsley, chives, and tarragon to create an almost paste-like consistency.
2. Combine Sauce Components: In a medium mixing bowl, blend extra virgin olive oil, lemon juice, diced tomatoes, kalamata olives, minced anchovies, garlic, and chopped herbs. Whisk thoroughly to create a harmonious flavor profile.
3. Season and Adjust: Taste the sauce critically, evaluating its saltiness and overall balance. Incrementally add salt if needed, considering the complementary dish’s inherent seasoning to achieve a perfectly calibrated flavor composition.

Notes

• Master Mincing Technique: Achieve ultra-fine herb and anchovy consistency by using a razor-sharp knife, creating an almost paste-like texture that ensures even flavor distribution throughout the sauce.
• Tomato Precision Matters: Remove seeds and watery core meticulously to prevent diluting the sauce’s intense flavor profile, resulting in clean, concentrated tomato pieces that integrate seamlessly.
• Balance Salt Strategically: Taste incrementally and consider the underlying dish’s natural seasoning before adding extra salt, preventing over-salting and maintaining a delicate flavor harmony.
• Oil Quality Elevates Taste: Use premium extra virgin olive oil as the sauce’s foundation, which dramatically enhances the overall depth and richness of the sauce vierge.

• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Category: Dinner, Appetizer
• Method: Blending
• Cuisine: French

Nutrition

• Serving Size: 2
• Calories: 220
• Sugar: 2 g
• Sodium: 200 mg
• Fat: 24 g
• Saturated Fat: 3 g
• Unsaturated Fat: 21 g
• Trans Fat: 0 g
• Carbohydrates: 6 g
• Fiber: 1 g
• Protein: 2 g
• Cholesterol: 10 mg