Where did sauce Vierge come from?

The sauce was popularised in the 1980s by Michel Guérard, a French chef, author, one of the founders of nouvelle cuisine, and the inventor of cuisine minceur, from Eugénie-les-Bains, Aquitaine, in south-western France ; the sauce has since become a modern classic.

What is sauce Vierge made of?

What goes in Sauce Vierge. There are all sorts of versions around, but essentially the core ingredients in it are fresh tomato, olive oil and fresh herbs along with a touch of acidity, usually from lemon.

What is the meaning of vierge in English?

être vierge to be a virgin . Il est vierge. He's a virgin.

What are the five sauces from Escoffier?

In honor of our namesake Auguste Escoffier's birthday in October, all five mother sauces will be addressed: Béchamel Sauce. Velouté Sauce. Espagnole Sauce. Hollandaise Sauce. Tomate Sauce. Oct 4, 2023

Which mother sauce did Escoffier add?

About 100 years later, chef Auguste Escoffier reclassified Allemande as a “daughter sauce,” or variation, of velouté. He also added Sauce Tomat and Hollandaise to the mix, leaving us with the five mother sauces we still learn today.

What are the five daughter sauces?

Many sauces, often referred to as daughter sauces, can be derived from mother sauces. Béchamel sauce. Espagnole sauce. Velouté sauce. Tomato sauce. Hollandaise sauce.

Where did Italian sauce originate?

The exact location of Marinara Sauce's creation seems to be lost to time, but it was likely first developed in the southern region of Italy, in either Naples or Sicily , after tomatoes first appeared in Europe via explorers from the New World in the 16th century.

What sauce originated from France?

The five French mother sauces are béchamel, velouté, espagnole, hollandaise, and tomato . Developed in the 19th century by French chef Auguste Escoffier, mother sauces serve as a starting point for a variety of delicious sauces used to complement countless dishes, including veggies, fish, meat, casseroles, and pastas.

Michel Guérard's Sauce Vierge Recipe on Food52 (2024)

5 Ingredients or Fewer

by: Genius Recipes

June21,2017

3.7

7 Ratings

Michel Guérard's Sauce Vierge Recipe on Food52 (1)

Prep time 2 hours
Cook time 30 minutes
Makes about 2 cups sauce, or 4 servings

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Author Notes

Sauce vierge (literally, virgin sauce) was created in 1976 by Michel Guérard, one of the forces behind the lighter, fresher nouvelle cuisine that sprang up in reaction to cuisine classique, dripping with all its hefty mother sauces. There have emerged only a few non-negotiables: fresh tomato, olive oil, lemon juice, and fresh herbs—but from there it's up to you. In this way, sauce vierge is a true foundational mother sauce, one from which we can build many. Adapted very loosely from La Cuisine Gourmande by Michel Guérard (1977). —Genius Recipes

Test Kitchen-Approved

What You'll Need

Ingredients

3 large, ripe tomatoes (about 1 1/2 pounds)
2 whole, peeled garlic cloves, lightly smashed
5 tablespoonsroughly chopped fresh herbs (any combination of chives, tarragon, parsley, basil, chervil, cilantro)
1 cupextra-virgin olive oil (or to taste)
Freshly squeezed lemon juice, to taste
Salt and freshly ground pepper, to taste
Pinch of ground coriander (optional)

Directions

Roughly chop the tomatoes (peel and seed them first if you like, but we prefer not to). Mix with the rest of the ingredients in a large bowl, cover, and leave to sit at room temperature for 1 to 2 hours; alternately, mix the ingredients in a saucepan and simmer the sauce very slowly over low heat for 30 minutes.
Taste and adjust the seasoning, remove the cloves of garlic, and serve warm or room temperature, over fish, pasta, chicken, or anything else summer throws at you.

Tags:

Pasta
Condiment/Spread
French
Clove
Vegetable
Make Ahead
Serves a Crowd
5 Ingredients or Fewer
One-Pot Wonders
Father's Day
Summer
Fourth of July

Recipe by: Genius Recipes

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