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Le Chaudron recipe
Sauce Vierge aux herbes
Sauce vierge with herbs
⏱ 20 minServes 4Easy120 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
3ripe tomatoes
100 ml (½ cup)olive oil
1lemon, juiced
1bunch basil and chervil
12pitted black olives
1 clovegarlic, minced
- 3 ripe tomatoes
- 100 ml (½ cup) olive oil
- 1 lemon, juiced
- 1 bunch basil and chervil
- 12 pitted black olives
- 1 clove garlic, minced
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Score the tomatoes and blanch 30 seconds to peel.
- Seed and finely dice them.
- Add the chopped basil, chervil, garlic and olives.
- Stir in the olive oil and lemon juice.
- Warm gently in a saucepan.
- Season and serve warm over grilled fish or steamed vegetables.
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