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|Place of origin||France|
|Main ingredients||Tomatoes, olive oil, lemon juice, basil|
|Cookbook: Sauce vierge Media: Sauce vierge|
Frequently, crushed coriander seed is added, and variations may include the addition of other herbs such as chervil, chives, parsley, etc. The ingredients are combined and allowed to infuse or macerate (depending whether heat is applied or not) in the oil to create the sauce.
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.
- Raffael, Michael (6 September 2007). "Marco Pierre White Prepares Lobster with Sauce Vierge". caterersearch.com. Retrieved 3 February 2011.