Sauce AntiboiseTips: A versatile sauce especially suited to seafood such as tuna and scallops, it also complements tender cuts of lamb.

Ingredients

 

10 shallots (chopped)

4 cloves garlic (crushed)

250ml olive oil

1 bunch basil (julienne)

1 bunch coriander (chopped)

10 tomatoes (concasse)

30 sliced olives

Seasoning

Method

1.      Sweat down the shallots and garlic in the olive oil without colour until soft and translucent.

2.      Add the rest of the ingredients and seasoning.

3.      Serve immediately.