Sauce Vierge a la Murray’s from Veritas Restaurant

Veritas means truth, and nothing could be more true than saying we love working with Veritas Restaurant in NYC.  And it just so happens that Chef Sam Hazen Veritas loves Chiarentana’s Leccino extra virgin olive oil. Here Chef Hazen shares his recipe for sauce vierge,  perfect to drizzle over grilled meat or fish or use as a bread dipping sauce.  We whipped this up to give it a try a few days ago over some chicken — which we photographed first of course.  The results were palate-pleasing —  try this at home and tell us what you think!

Sauce Vierge a la Murray’s

1/2 qt. Chiarentana Leccino

6 cloves garlic, crushed

1/2 cup fine lemon zest (use a good microplane)

Place garlic and lemon in a bowl; pour olive oil over lemon and garlic, and let it infuse for 24 hours.  Then remove the garlic cloves. 

To 1 oz. sauce vierge infused base, add the following:

1/2 Tbs. tomato, concasse (diced)

1/2 tsp. basil, chiffonade

1/2 tsp. tarragon leaves, torn

1/8 tsp. toasted coriander seed, crushed

1/2 tsp. aged balsamic vinegar

1/8 tsp. fresh ground pepper

1/4 tsp. kosher salt

Mix as needed.  Use as a bread dipping sauce or drizzle over grilled fish or chicken.