Sauce Vierge from Life's Too Short to Stuff a Mushroom by Prue Leith
This is a really useful French sauce – good with almost everything. I sometimes serve it on top of an omelette, but it is more usually served with fish, either
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at app.ckbk.com.
Ingredients
- zest of ½ lemon
- 4 tbsp extra-virgin olive oil
- a small handful of flat-leaf parsley, chopped
- 1 garlic clove, crushed
- salt and black pepper
- 1 tbsp red wine vinegar
- 4 ripe tomatoes, diced
- a small handful of basil leaves, chopped
- 2 small shallots, finely chopped
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