Sauce Vierge


  • Fresh chopped tomatoes
  • Extra Virgin Olive Oil
  • Fresh Herbs 
  • Lemon Juice 

I absolutely love a Sauce Vierge, as it sounds very impressive and hugely chefy and it couldn't be simpler! 


  1. Finely chop the tomatoes
  2. Chop a selection of fresh green herbs (we love a bit of tarragon and parsley) 
  3. Squeeze of lemon juice and glug of oil 
  4. Done

It works amazingly with our Crab, Mascarpone & Dill ravioli and you can swap in any fresh herb for it to work on any occasion. Why not use sage, rosemary and parsley to top a BBQ’d leg of lamb? Yep, that works for us, we’ll take two. 


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