Sauce vierge, literally translated as virgin sauce, was created only in 1976 by French chef Michel Guérard who is known as one of the founders of nouvelle cuisine.
This light sauce is a spruced up vinaigrette with a refreshing finish. Must have ingredients in the basis of this sauce are fresh tomatoes, olive oil, lemon juice and fresh herbs. Thereafter you can give your own flare or make our version and make it a little more sophisticated with a Mediterranean twist.
The sauce pairs well with artichokes but it is also delicious with shellfish and fish. You can also choose to serve with other vegetarian options such as pasta.
Related: Traditional artichoke barigoule
Artichoke with Sauce Vierge
- 4 pcs medium sized artichokes
- 1/2 pc lemon
For the sauce vierge
- 2 pcs plum tomatoes brunoise
- 12 pcs olives brunoise
- 1 pc chopped shallot
- 1 pc chopped garlic clove
- 1 tbsp chopped capers
- 1 tbsp chopped preserved lemon skin
- 6-8 pcs crushed coriander seeds or ¼ tsp coriander powder
- 3 tbsp chopped fresh herbs as coriander parsley, chives…
- 1 pc lemon juiced
- 100 ml olive oil
Prepare the artichoke
- Bring a large amount of salted water with a slice of lemon to the boil.
- Break the stems of the artichokes, cut the top leaves (optional) and use scissors to cut the pointed outer petals.
- Rub the artichokes with the lemon to prevent oxidation.
- Boil the artichokes for 15-20 minutes (depending on the size) until the heart is tender.
- When ready, remove the artichokes and place them upside down on a wire rack to cool.
Prepare the sauce vierge
- Combine all ingredients for the sauce and let macerate for 30-45 minutes to develop flavour. Adjust the seasoning to taste.
Plate the dish
- Use your fingers to gently open the inner petals of the artichoke and remove the ‘hairy’ centre.
- Pour the sauce in the centre and around the artichoke, then serve.