Easy & Vibrant Jamie Oliver Sauce Vierge Recipe for All

Sauce vierge dances across culinary landscapes with vibrant Mediterranean spirit, offering a bright and zesty companion to many dishes.

Mediterranean roots infuse this delicate condiment with fresh, aromatic qualities that transform simple ingredients into extraordinary flavor experiences.

Chefs worldwide appreciate its elegant simplicity and remarkable versatility in elevating protein and vegetable preparations.

Light yet intensely flavorful, the sauce balances delicate herbal notes with robust undertones of citrus and olive oil.

Its uncooked nature preserves the vivid characteristics of each carefully selected ingredient, creating a harmonious blend that awakens taste buds.

Professional and home cooks marvel at how quickly this sauce comes together, requiring minimal technical skill but delivering maximum gustatory pleasure.

Unexpected combinations of herbs, citrus, and olive oil create a sensory experience that feels both familiar and exciting: prepare to be delighted.

Why Jamie Oliver’s Sauce Vierge Deserves a Try

• Burst with Fresh Mediterranean Flavors: This sauce vierge explodes with vibrant, zesty ingredients that transport your taste buds straight to the sunny coastlines of France, delivering an instant culinary vacation in every spoonful.
• Super Quick Gourmet Prep: With just 10 minutes of easy chopping and mixing, you'll create a restaurant-quality sauce that looks and tastes impressively sophisticated without requiring advanced cooking skills or complicated techniques.
• Versatile Sauce Companion: Perfect for drizzling over grilled fish, roasted vegetables, chicken, or as a spectacular dipping sauce, this recipe adapts effortlessly to multiple dishes, making it a kitchen staple for spontaneous meal upgrades.
• Nutrition-Packed Condiment: Loaded with heart-healthy olive oil, fresh herbs, and tomatoes, this sauce delivers powerful flavor while providing essential nutrients and antioxidants, transforming ordinary meals into nutritious culinary experiences.

What You’ll Need for Jamie’s Vierge Sauce

• Tomatoes: Bright, ripe base of the sauce with vibrant flavor and fresh texture. Roma or vine-ripened tomatoes work best for intense taste.
• Olive Oil: Rich, smooth foundation that carries all flavors and creates silky sauce texture. Extra virgin olive oil recommended for best quality.
• Parsley, Chives, Tarragon: Fragrant green herbs that add layers of fresh, bright, and slightly peppery notes to the sauce.

• Anchovy Fillets: Umami-rich component that provides deep, salty complexity to the sauce. Choose high-quality jarred or canned anchovies.
• Garlic: Pungent ingredient that adds sharp, intense flavor depth. Fresh garlic cloves preferred over pre-minced versions.
• Lemon Juice: Citrusy element that balances and lifts the sauce flavors. Fresh lemon juice provides the best zesty punch.

• Olives: Salty, tangy ingredient that introduces Mediterranean character. Kalamata or green olives work wonderfully.
• Salt, Black Pepper: Essential seasoning that enhances and balances all other ingredients. Freshly ground black pepper recommended.

How to Whip Up Jamie Oliver’s Vierge Sauce

Step 1: Prep Fresh Tomatoes

Slice ripe tomatoes in half and gently remove seeds and watery center using a teaspoon. Carefully dice the tomato flesh into tiny, uniform pieces.

Step 2: Chop Flavor Boosters

• Anchovy fillets
• Fresh garlic cloves
• Parsley leaves
• Chives
• Tarragon leaves

Chop each ingredient very finely to create a harmonious blend of flavors.

Step 3: Create Vibrant Sauce Base

• Olive oil
• Fresh lemon juice
• Diced tomatoes
• Chopped olives
• Minced anchovies
• Minced garlic
• Chopped herbs
• Salt
• Black pepper

Stir all ingredients thoroughly until perfectly blended.

Step 4: Taste and Perfect

Sample the sauce carefully. Adjust salt levels based on the accompanying dish. Add a pinch more salt if needed to enhance overall flavor profile. The goal is a balanced, bright sauce that complements your main course.

Cooking Tips for a Balanced Sauce Vierge

• Drizzle Wisely: Less sauce means more flavor concentration, so start with a small amount and add more if needed.
• Chill for Intensity: Letting the sauce sit in the refrigerator for 30 minutes before serving allows herbs and ingredients to meld together, creating deeper taste profiles.
• Customize Your Blend: Experiment with different herbs like tarragon, chervil, or basil to create unique variations that match your personal taste preferences.
• Room Temperature Magic: Serve the sauce at room temperature to enhance the olive oil's natural flavors and ensure the herbs remain vibrant and aromatic.
• Texture Matters: Chop ingredients finely and consistently to ensure each bite delivers a balanced blend of flavors and textures.

Storing Jamie’s Sauce Like a Chef Would

• Refrigeration Method: Transfer sauce vierge to a glass jar with a tight-sealing lid, preventing flavor loss and maintaining ingredient integrity. Stash in the coldest part of your refrigerator to preserve the delicate herb essence and bright olive oil notes.
• Ingredient Separation Method: Keep herbs separate from the liquid base until the moment of serving. Chop fresh herbs like basil or parsley just before garnishing to ensure maximum flavor explosion and prevent wilting or discoloration.
• Temperature Preservation Method: Cool the sauce completely before storing, preventing condensation and potential bacterial growth. Use a clean, non-reactive container that seals tightly, protecting the sauce's vibrant character and preventing flavor contamination from other refrigerator ingredients.

Add Your Own Spin on Sauce Vierge

• Mediterranean Olive Infusion: Replace some olives with sundried tomatoes and add a sprinkle of crumbled feta cheese for a Greek-inspired variation.
• Spicy Provençal Kick: Incorporate red chili flakes and swap tarragon with fresh thyme to create a bolder, more intense flavor profile.
• Herb Garden Fusion: Experiment with fresh basil and mint instead of traditional herbs, adding a vibrant and refreshing element to the classic sauce.
• Citrus Zest Upgrade: Enhance the sauce by including orange zest alongside lemon juice, creating a brighter and more complex citrus undertone.

Final Take on Jamie’s Fresh-Faced Sauce

Sauce vierge emerges as Mediterranean magic on your plate, revealing layers of complexity with each spoonful.

Jamie Oliver’s recipe captures coastal simplicity through minimal ingredients and maximum flavor.

Anchovy depth blends seamlessly with bright herb notes, creating an elegant companion for seafood or grilled proteins.

Lemon’s citrus whispers provide subtle brightness against olive oil’s smooth backdrop.

Culinary adventurers will appreciate this French-inspired sauce’s versatility and robust character.

Dive into this recipe, share its Mediterranean charm with friends, spark conversation about its nuanced flavors, and spread deliciousness across social media platforms.

Jamie Oliver Sauce Vierge Recipe

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4.7 from 35 reviews

• Total Time: 10 minutes
• Yield: 4 1x

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Description

Jamie Oliver’s sauce vierge brings Mediterranean sunshine to your plate with fresh herbs and zesty tomatoes. Elegant French-inspired simplicity makes this versatile sauce perfect for grilled fish, vegetables, and summer gatherings you’ll savor.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 2 tomatoes, seeded and diced into 0.8 centimeters (⅓ inches) cubes
• 12 black olives, pitted and cut into strips (Spanish, kalamata, or other)

Protein and Herbs:

• 2 anchovy fillets, very finely minced
• 1 teaspoon parsley, finely chopped
• ½ teaspoon chives, finely chopped
• ½ teaspoon tarragon leaves, finely chopped

Seasoning and Dressing:

• 5 ½ tablespoons extra virgin olive oil
• 2 tablespoons fresh lemon juice
• ½ teaspoon garlic, very finely minced
• ¼ teaspoon salt
• ¼ teaspoon black pepper

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Instructions

1. Carefully halve the ripe tomatoes, then gently remove the seeds and watery core using a teaspoon. Proceed to create fine, uniform dice, ensuring consistent small pieces that will integrate seamlessly into the sauce.
2. Transform the anchovy fillets, fresh garlic cloves, parsley, chives, and tarragon leaves into a delicate, uniform mince. Use a sharp knife to create an almost paste-like consistency that will distribute evenly throughout the mixture.
3. Select a medium-sized mixing bowl and combine extra virgin olive oil (30 milliliters or 1 fluid ounce), freshly squeezed lemon juice, precisely diced tomatoes, chopped kalamata olives, meticulously minced anchovies, garlic, and finely chopped herbs. Whisk the ingredients together, ensuring a harmonious blend of flavors and textures.
4. Conduct a careful taste assessment of the sauce, evaluating its balance of saltiness. Incrementally add additional salt if required, taking into consideration the accompanying dish’s inherent seasoning profile to achieve a perfectly calibrated flavor composition.

Notes

• Elevate your seafood game with this vibrant Sauce Vierge, a Mediterranean marvel that transforms ordinary fish into extraordinary cuisine.
• Versatility shines through as this sauce dances perfectly with grilled vegetables, making each bite a celebration of fresh flavors.
• Drizzle over warm pasta or use as a magical dipping companion for crusty bread, bringing instant gourmet flair to your meal.
• Fresh herbs are the secret weapon, infusing the sauce with bright, zesty notes that wake up your taste buds and make every dish sing.
• Surprisingly simple to prepare, this sauce requires minimal cooking skills but delivers maximum flavor impact in just minutes.
• Store leftovers in an airtight container in the refrigerator for up to three days, allowing the flavors to meld and intensify.
• Experiment with ingredient ratios to match your personal taste preferences, making this recipe wonderfully adaptable to your culinary style.
• Professional chefs and home cooks alike appreciate this sauce for its ability to instantly elevate multiple dishes from mundane to magnificent.

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

Nutrition

• Serving Size: 4
• Calories: 202 kcal
• Sugar: 1 g
• Sodium: 181 mg
• Fat: 22 g
• Saturated Fat: 3 g
• Unsaturated Fat: 18 g
• Trans Fat: 0 g
• Carbohydrates: 4 g
• Fiber: 1 g
• Protein: 2 g
• Cholesterol: 3 mg