From the Auriens Kitchen: Sauce Vierge

Light, fresh and wonderfully versatile, this French classic pairs beautifully with grilled meats, fish, and a wide range of vegetarian dishes. Simple to prepare and full of summery flavour, it’s a perfect accompaniment to alfresco dinners.

Here’s how to make it at home:

Ingredients

• 100g seasonal vine tomatoes
• 40g banana shallots
• 40g flat-leaf parsley
• 50g fresh basil
• 1 garlic clove
• 80g extra virgin olive oil
• 15g red wine vinegar
• Salt and black pepper to taste

Method

1. Prepare the tomatoes: Peel and deseed the tomatoes, then cut them into small dice.

2. Dice the shallots: Finely dice the shallots and add them to the tomatoes.

3. Chop the herbs: Roughly chop the parsley and basil. You can use a food processor, but be careful not to over-process as the herbs should be chopped and not puréed.

4. Mince the garlic: Finely mince the garlic clove.

5. Combine ingredients: In a mixing bowl, combine the diced tomatoes, shallots, herbs and minced garlic.

6. Add dressing: Pour in the extra virgin olive oil and red wine vinegar. Season with salt and freshly ground black pepper to taste.

7. Marinate: Mix all the ingredients and let the sauce marinate for at least 4 hours to develop the best flavour. It is best served at room temperature.