Sauce vierge

This fresh tomato and basil sauce is one of the French classics, and what better place to make it than at Recherche Bay - home to a 200-year-old French garden. This sauce goes well with any seafood and we were lucky enough to have some stripey trumpeter left over.

Credit: Gourmet Farmer Afloat

• serves

  4

• prep

  10 minutes

• cook

  5 minutes

• difficulty

  Easy

Ingredients

• 80 ml (⅓ cup) olive oil
• 1 tbsp lemon juice
• 1 tsp ground coriander
• 8 basil leaves, shredded
• 2 tomatoes, peeled, seeded and diced
• salt and pepper, to taste

Instructions

Heat the oil in a small saucepan over low heat until just warm. Add the lemon juice and remove from the heat, then stir in the ground coriander and shredded basil and stand to infuse for 2 minutes. Add the tomato, season to taste and serve immediately.

This recipe is from Gourmet Farmer Afloat. 

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.