REC: Sauce Vierge with photos of course ;-)
 

I saw this recipe in Saveur Magazine. Sauce Vierge, according to the
article, is virgin sauce because it is a fresh, not cooked sauce.

It's in the September issue #113 Oh...my...gosh! is it great. It's a
great accompaniment to beef, pork and tuna. It's also a great
accompaniment to my fork.

The ingredients
http://i33.tinypic.com/mwz0pt.jpg

These are calling out to my new ulu.

I started by chopping some of the parsley using a mezzaluna in the
bowl portion of my new cutting board. I added the parsley in
increments as I chopped and added the rest of the ingredients using my
new ulu. It sure made the job go quickly.
http://i33.tinypic.com/9zvnso.jpg

Anchovies were added last. I'm telling you right now these are the
best anchovies I've ever had, and are first ones I've ever eaten right
out of the tin. It states on the tin that they are wild caught so I
don't know if that makes a difference or not. For the first time Stan
didn't comment on the "aroma" in the house when I've used anchovies.
I can't wait to use them in my Pasta Puttanesca. (I find it funny that
spell check comes up with the word Puritanical for this ;-)

Put the chopped ingredients into a bowl and add the spices.
Salt, pepper and olive oil
http://i37.tinypic.com/2n0lqi9.jpg

Dijon style mustard then mix with a fork.
http://i33.tinypic.com/fwswup.jpg

Add more olive oil if a smoother sauce is desired.
http://i38.tinypic.com/iyilw1.jpg


Get the steak on the grill this is ready.

@@@@@ Now You're Cooking! Export Format

Sauce Vierge

sauces

1/4 cup chopped flat leaf parsley
1 tablespoon capers
12 large green olives, ie..cerignola; pitted, chopped
6 oil packed anchovy filets; drained, finely chopped
4 cornichons; roughly chopped
1 shallot; finely chopped
1 clove garlic; finely chopped
1 jalapeno, stemmed; finely chopped
1/2 cup extra virgin olive oil
1 tablespoon dijon mustard
kosher salt
freshly ground black pepper

On a cutting board, pile together the parsley, capers, olives,
anchovies,
cornichons, shallots, garlic, and jalapeño with a large knife, finely
chop
and scrape the ingredients to combine.
Transfer the parsley mixture to a large bowl and stir in 6 tbsp. of
the
olive oil and the mustard with a fork to make a thick and chunky
sauce.
Drizzle in a little more olive oil for a thinner sauce.) Season with
salt
and pepper.
Set the sauce aside at room temperature to let rest for 30 minutes, to
allow the flavors to mingle.

Goes well with steak, pork and tuna.

Saveur Magazine

** Exported from Now You're Cooking! v5.84 **

koko
There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 9/12

REC: Sauce Vierge with photos of course ;-)
 

In article >,
koko > wrote:

> I saw this recipe in Saveur Magazine. Sauce Vierge, according to the
> article, is virgin sauce because it is a fresh, not cooked sauce.
>
> It's in the September issue #113 Oh...my...gosh! is it great. It's a
> great accompaniment to beef, pork and tuna. It's also a great
> accompaniment to my fork.
>
> The ingredients
> http://i33.tinypic.com/mwz0pt.jpg

Looks RICH tasting. :-)

>
> These are calling out to my new ulu.
>
> I started by chopping some of the parsley using a mezzaluna in the
> bowl portion of my new cutting board. I added the parsley in
> increments as I chopped and added the rest of the ingredients using my
> new ulu. It sure made the job go quickly.
> http://i33.tinypic.com/9zvnso.jpg

You are having WAY too much fun with your new toy. <g>
Dad bought me something similar, but I'm spoilt by my chinese chef's
knife. I may have to give it more of a try tho' just for grins.

>
> Anchovies were added last. I'm telling you right now these are the
> best anchovies I've ever had, and are first ones I've ever eaten right
> out of the tin. It states on the tin that they are wild caught so I
> don't know if that makes a difference or not. For the first time Stan
> didn't comment on the "aroma" in the house when I've used anchovies.
> I can't wait to use them in my Pasta Puttanesca. (I find it funny that
> spell check comes up with the word Puritanical for this ;-)

<giggles> Thanks for sharing that! I don't use anchovies often, but
they do add a "just so" flavor to some things. They go well in small
amounts in tomato sauces.

Do you ever use anchovy paste? I've never tried it.

>
> Put the chopped ingredients into a bowl and add the spices.
> Salt, pepper and olive oil
> http://i37.tinypic.com/2n0lqi9.jpg
>
> Dijon style mustard then mix with a fork.
> http://i33.tinypic.com/fwswup.jpg
>
> Add more olive oil if a smoother sauce is desired.
> http://i38.tinypic.com/iyilw1.jpg

Wow.

>
>
> Get the steak on the grill this is ready.
>
> @@@@@ Now You're Cooking! Export Format
>
> Sauce Vierge
>
> sauces
<snipped for bandwidth>
> Goes well with steak, pork and tuna.
>
> Saveur Magazine
>
> ** Exported from Now You're Cooking! v5.84 **
>
> koko
> There is no love more sincere than the love of food
> George Bernard Shaw
> www.kokoscorner.typepad.com
> updated 9/12

Neat stuff girl! ;-d
--
Peace! Om

"If you don't read the newspaper you are uninformed; if you do read the newspaper you are misinformed." --Mark Twain