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Summer virgin sauces


SUMMER VIRGIN SAUCES 1024 1024 Delphine Remy | Holistic Nutrition & Eating Psychology Coach

Fresh and refreshing for the summer. Try one of these vibrant and super fresh virgin sauces made of organic veggies, fruits, herbs and, of course, extra virgin olive oil. Summer virgin sauces are full of nutrients and can be paired with virtually any dish. Use them as a dip, on steamed poultry, veggies or fish, in wraps, with salads or as a dressing. Virgin Sauces are versatile and easy to use because the fresh ingredients enhance the flavors of nearly any and every dish. To keep fresher longer (or to store for later in the week) — prepare with more olive oil and drain excess oil before eating. Similar to traditional salsa but different, because they contain extra virgin olive oil, hence the name “Virgin Sauce”.

Servings 4

The pear pomegranate virgin sauce
3 ripe pears
The seeds of one pomegranate
½ small red onion
2 scallions
3 inches’ cucumber
Lots of basil and parsley
The juice of 1 lemon
Olive oil, enough to wet all ingredients
Vinegar (optional)
Salt and pepper

Thai mango red bell pepper virgin sauce
3 ripe mangoes
1-2 small red bell pepper
½ red onion
2 scallions
3 inches’ cucumber
Lots of cilantro (and Thai basil if you can find some)
A small piece of ginger, crashed
A small piece of lemongrass, finely chopped
A small red chili, finely chopped
1 clove garlic
The juice of 1 lime (more if you want to add acidity)
Oil: a very light olive oil or a lemongrass or other Thai condiments infused olive oil
Salt and pepper to taste

For each sauce, chop all the ingredients above, I like when it is finely chopped in cute little cubes, not too small though because it can become mushy with the oil. If you want to add a little acidity to it, pour a few drops of vinegar in the pear sauce or a little more lime juice in the mango sauce. Keep in a closed container in the fridge for 3 to 4 days. Make sure there is enough oil if you want to keep it a few days. It will help preserve the ingredients, their flavor and color.


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