sauce vierge

John Barton

John Barton

7th February 2012

sauce vierge

a great dressing for fish

Ingredients

  • 6 basil leaves
  • 6 large coriander leaves
  • 6 coriander seeds
  • 50ml extra virgin oilve oil
  • 2 tbsps lemon juice
  • 1 tsp chopped shallot
  • 1/2 tsp balsamic vinegar
  • sea salt
  • pepper

Method

cut the basil and coriander leaves into fine julienne
crush the coiander seeds
heat oil and lemon juice, add shallots, crushed seeds, vinegar and seasoning
add herbs, infuse
serve warm