Sauce vierge, an uncooked French sauce, combines tomato, basil, garlic, shallots, capers and Dijon mustard to liven up steaks, fish, chops and more. Here, it’s served over pan grilled strip steak. Recipes below.

Honestly, if you ask me what I like to put on my steaks, my usual answer is salt, pepper, a knife, a fork and my teeth. I’ve never been a bottled steak sauce kind of guy. And the first time I ordered steak at Tango Sur, an Argentine restaurant in Chicago, I ignored the side of chimichurri sauce for the first several bites. (It was delicious, of course, when I finally sampled it.) I have since made my own version of the big flavored, garlicky, slightly spicy chimichurri sauce many times. Continue reading “Sauce Vierge: A no-cook sauce livens up steak, fish, chicken, chops…” →