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Sauce vierge

sauce vierge

Preparation : 5 min Resting : -
Cooking : - Equipment : Mill attachment
Difficulty :
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for Serves 4 :
1 beef tomato
150 ml olive oil
1 handful fresh herbs (chives, parsley, etc.)
1 small spring onion
1 tbsp lemon juice
salt & pepper
1Rinse the herbs and carefully pat them dry. Chop roughly.
2Wash and, if necessary, peel) the tomato and cut into pieces. Halve the onion.
3Put all the ingredients in the mill bowl.
4Turn the selector to 3 or 4 and blend for 20 seconds.
Chef’s tip

Ideal to accompany steamed fish.


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