Sauce Vierge

Yield: 1 pt (500 ml)

U.S

Metric

Ingredients

y fl oz

ZGG mL

Olive oil

4 fl oz

11G mL

Lemon juice

Z tsp

y g

Chopped garlic

l tbsp

y g

Chopped basil

512 oz

16G g

Tomatoes, peeled,

seeded, diced

Z oz

5G g

Black olives, diced

to taste

to taste

Salt

to taste

to taste

Pepper

to taste

to taste

Hot pepper sauce

Procedure

1. Warm the olive oil.

2. Add the lemon juice, garlic, basil, tomatoes, and olives.

3. Season to taste with salt, pepper, and hot pepper sauce.

4. Serve warm.

Continue reading here: Port Wine Sauce

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