Vierge Sauce

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northern_goddess
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Vierge Sauce

Post by northern_goddess » Sun Jun 17, 2018 9:47 pm

I've just heard of this for the first time today. I was perusing the in-room-dining menu and it is listed as one of the sauces available with your dinner. I had to google it. It sounds very good.

Do you make it? Do you have any special herbs you use or other ingredients? What protein do you prefer to eat it with?
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northern_goddess
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Re: Vierge Sauce

Post by northern_goddess » Sun Jun 17, 2018 9:48 pm

I know all of you are going to say you make it regularly and I clearly have the palate of a child because I've never come across it before... but, just in case you also hadn't heard of it before:

https://food52.com/recipes/71600-michel ... uce-vierge
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snowgirl
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Re: Vierge Sauce

Post by snowgirl » Sun Jun 17, 2018 10:04 pm

It's usually called sauce vierge, child.

I've heard of it but I've never made it. Kinda like salsa it seems.
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northern_goddess
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Re: Vierge Sauce

Post by northern_goddess » Sun Jun 17, 2018 10:18 pm

Hmmm, that makes it sound less interesting.
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Re: Vierge Sauce

Post by bundes » Sun Jun 17, 2018 10:35 pm

First I'm hearing of it.
Doesn't sound very interesting.

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Scrubb
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Re: Vierge Sauce

Post by Scrubb » Mon Jun 18, 2018 3:51 am

IT sounds fresh and tasty... and very, very oily. Wow, a whole cup with 3 tomatoes?
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Re: Vierge Sauce

Post by guruwil » Mon Jun 18, 2018 12:54 pm

Of course, I make it all the time. ........

Not.

But it sounds great and I’m pretty sure I have had it at restaurants. Fresh and bitey I think. Probably good with fish. I think it would also be good just on or with nice bread
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Re: Vierge Sauce

Post by northern_goddess » Mon Jun 18, 2018 1:08 pm

I might have to try it out.

And Scrubb is right. That is way too much oil.
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Re: Vierge Sauce

Post by EMG » Mon Jun 18, 2018 1:29 pm

Never heard of it. Like others have said, sounds like salsa, but with no heat and far too much oil.

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Re: Vierge Sauce

Post by northern_goddess » Mon Jun 18, 2018 1:31 pm

And the lemon juice.
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Stan In Maryland
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Re: Vierge Sauce

Post by Stan In Maryland » Mon Jun 18, 2018 3:00 pm

Other than as above it sounds good. I might put it on grille fish or chicken. Can't see it on red meat.
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Re: Vierge Sauce

Post by Iolar » Mon Jun 18, 2018 11:12 pm

It's a very late 80's early 90's sauce. It's good with fish.
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Re: Vierge Sauce

Post by lolasf » Tue Jun 19, 2018 4:24 am

Apparently, I make vierge sauce often, without knowing it (and with a whole lot less oil). It's great on grilled chicken. To me, it's just a good way to use what's coming out of my garden once the tomatoes really ramp up production.
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Re: Vierge Sauce

Post by mishmish » Tue Jun 19, 2018 7:06 am

Wot are you all on about? Google tells me it's a creamy emusification, hence the huge amount of oil. Looks tasty.

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Re: Vierge Sauce

Post by Unwashed_Pom » Tue Jun 19, 2018 8:30 am

The freshly chopped herbs and the evoo quantities are arse about.

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Re: Vierge Sauce

Post by Stan In Maryland » Tue Jun 19, 2018 12:23 pm

What was shown in the picture is not "a creamy emulsion"
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VinnyD
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Re: Vierge Sauce

Post by VinnyD » Tue Jun 19, 2018 3:50 pm

You can't just mix in oil with other ingredients and make an emulsion. You would have to beat it in very gradually, as when you make mayonnaise. I don't think there would be any way of emulsifying oil and chopped tomatoes.

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Re: Vierge Sauce

Post by northern_goddess » Tue Jun 19, 2018 4:43 pm

The thread takes a turn!
I can picture in my mind a world without war, a world without hate. And I can picture us attacking that world, because they'd never expect it.

http://www.fat-pie.com/salad.htm

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Re: Vierge Sauce

Post by mishmish » Fri Jul 06, 2018 5:09 am

VinnyD wrote:
Tue Jun 19, 2018 3:50 pm
You can't just mix in oil with other ingredients and make an emulsion. You would have to beat it in very gradually, as when you make mayonnaise. I don't think there would be any way of emulsifying oil and chopped tomatoes.
Gazpacho?

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Re: Vierge Sauce

Post by gnd » Fri Jul 06, 2018 5:19 am

VinnyD wrote:
Tue Jun 19, 2018 3:50 pm
You can't just mix in oil with other ingredients and make an emulsion. You would have to beat it in very gradually, as when you make mayonnaise. I don't think there would be any way of emulsifying oil and chopped tomatoes.
that.


anywho. never heard of it.

looked at the ingredients.olive oil, lemon juice, chopped tomato and chopped basil


IF by I´ve oft gathered a plate, for my sliced beefsteak tomatoes, basil leaves, drizzled on the juice of a fresh lime, and glugged on a swirl or two of EVOO, counts....YES I MAKE IT ALL THE TIME.

minus the half bottle of EVOO. gah. so much oil!


recipes differ. I noted some with capers. That sounds good. Again, minus the cup of evoo. If I eat sea bass/I don´t want it floating in oil.
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VinnyD
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Re: Vierge Sauce

Post by VinnyD » Fri Jul 06, 2018 10:48 am

mishmish wrote:
Fri Jul 06, 2018 5:09 am
VinnyD wrote:
Tue Jun 19, 2018 3:50 pm
You can't just mix in oil with other ingredients and make an emulsion. You would have to beat it in very gradually, as when you make mayonnaise. I don't think there would be any way of emulsifying oil and chopped tomatoes.
Gazpacho?
You're right. That is not how gazpacho is usually made in these parts.

Edit: but the sauce at NoGs's link is not emulsified. And that gazpacho recipe requires reducing the tomatoes to juice in a blender before slowly adding the oil. I stand by what I said about the impossibility of emulsifying oil and chopped (not puréed) tomatoes.

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Re: Vierge Sauce

Post by Andrea1 » Sun Jul 08, 2018 3:24 pm

Too much oil. Yuck.

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Re: Vierge Sauce

Post by VinnyD » Sun Jul 08, 2018 3:31 pm

It is no more oil than in an equivalent weight/volume of mayonnaise. If the oil is emulsified with a tomato purée it might be OK.

I wonder if the original version was an emulsion (like a thicker version of mishmish's gazpacho) with puréed tomatoes, and if NoGs's version is a lazy person's recipe.

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