Sauce Vierge

Name: Sauce Vierge
Yield: 1 portion(s)
Ingredients: Crushed black pepper; Salt; 0.25 dl Salted capers cleaned in running water approx. 10 minutes and finely chopped; 1 bundle Basil finely cut; 1 dl Extra virgin olive oil; 1 bundle Mint finely cut; 1 Red Onion finely chopped; 1.25 dl Nicoise olives without stones in thin slices; 2 Lemon juice and must; 2 Peeled tomatoes as the seeds are taken out and finely chopped; 2 clove Garlic finely minced

Sauces

Cook time: 0 min.
Servings: 1 portion(s)

Ingredients for Sauce Vierge

		Crushed black pepper
		Salt
0.25	dl	Salted capers cleaned in running water approx. 10 minutes and finely chopped
1	bundle	Basil finely cut
1	dl	Extra virgin olive oil
1	bundle	Mint finely cut
1		Red Onion finely chopped
1.25	dl	Nicoise olives without stones in thin slices
2		Lemon juice and must
2		Peeled tomatoes as the seeds are taken out and finely chopped
2	clove	Garlic finely minced

Instructions for Sauce Vierge

To prepare the Sauce Vierge recipe, please follow these instructions:

Mix the onion, tomatoes, capers, olives, garlic, basil, mint and lemon zest. Add the lemon juice and olive oil and season with salt and black pepper.

Tips:
Translated from the English so objective is taken a bit with reservations.

Sauce Vierge

Ingredients for Sauce Vierge

Instructions for Sauce Vierge

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