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Sauce vierge
| Preparation : 5 min | Resting : - |
| Cooking : - | Equipment : Mill attachment |
| Difficulty : | Rating : 0 rates |
| Download the recipe : | |
Serves 4
:
| 1 | beef tomato |
| 150 | ml olive oil |
| 1 | handful fresh herbs (chives, parsley, etc.) |
| 1 | small spring onion |
| 1 | tbsp lemon juice |
| salt & pepper |
| 1 | Rinse the herbs and carefully pat them dry. Chop roughly. |
| 2 | Wash and, if necessary, peel) the tomato and cut into pieces. Halve the onion. |
| 3 | Put all the ingredients in the mill bowl. |
| 4 | Turn the selector to 3 or 4 and blend for 20 seconds. |
Chef’s tip
Ideal to accompany steamed fish.
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