Sauce Vierge (fresh French sauce / salsa)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Sauce Vierge is a fresh French condiment made from diced tomatoes, olive oil, herbs, and lemon juice. Light and bright, it's traditionally served with seafood and roasted fish. Pairs especially well with grilled tuna and other delicate proteins.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 5 1/2 tbsp extra virgin olive oil
- 2 tbsp fresh lemon juice
- 2 tomatoes (, seeded and diced into 0.8cm (1/3") cubes (Note 1))
- 12 black olives (, pitted and cut into strips (Spanish, kalamata, or other))
- 2 anchovy fillets (, very finely minced (Note 2))
- 1/2 tsp garlic (, very finely minced)
- 1 tsp parsley (, finely chopped (Note 3))
- 1/2 tsp chives (, finely chopped (Note 3))
- 1/2 tsp tarragon leaves (, finely chopped (Note 3))
- 1/4 tsp salt
- 1/4 tsp black pepper
At a glance
PER SERVING · TIME 10M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Sodium
- 150mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 161mg
- Calcium
- 16mg
- Iron
- 0.25mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 150MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.