Fresh tomato and herb sauce (Sauce vierge) from Michel Guérard's Cuisine Gourmande by Michel Guérard

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Lobster, spiny lobster, or crayfish in court-bouillon (Homard, langouste, ou écrevisses à la nage); Bass cooked in seaweed (Bar aux algues); Sea bream or porgy baked in salt (Dorade en croûte de sel); Mixed seafood steamed with seaweed (Le marché du pêcheur en cocotte à la vapeur d'algues); Seafood pot-au-feu (Le pot-au-feu de la mer)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

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