Sauce Vierge

Best serve with Shellfish / white flesh fish

Ingredients:

• 100 ml Olive Oil
• 1 Shallot, finely diced
• 2 tomatoes, skinned, deseeded and diced
• juice of 1 lemon
• 2 Tsp capers, chopped
• 2 Tsp parsley, chopped
• 2 Tsp basil, chopped
• 2 Tsp tarragon, chopped
• 2 Tsp coriander, chopped

Directions:

1. Put the olive oil in a sacuepan and heat slowly over a low heat.
2. When the oil is warm, add all other ingredients and allow to infuse.