Sauce Vierge

Tags: sauce, waiting
Sauce vierge was popularised during the 1980s by Michel Guérard at Eugénie-les-Bains. In its original form it was a Mediterranean dressing with plenty of garlic, eaten either hot or cold. This version is adapted by Marco Pierre White, who cut out the garlic, balanced the oil with lemon juice, and added black olives for colour. He serves it with lobster.
. 10 steps
1 1/2 ripe plum tomatoes peel without blanching; seed; dice. dry under a hot grill for 2 minutes   mix
a few black olives slice into thin slivers
1 teaspoon coriander seeds toast until fragrant pound in a mortar to gently crack the seeds pour oil over seeds in a bowl (not the hot pan), mix in lemon juice
100ml olive oil
35ml lemon juice
fresh basil chop coarsely   mix in
fresh tarragon
fresh coriander