Sauce vierge

Sauce vierge (lit. virgin sauce) is a French sauce based on chopped tomatoes and basil, lemon juice, and olive oil. According to one of the theories about its unusual name, it has been named after England's Queen Elizabeth I, also known as the Virgin Queen. Other sources claim that it's called virgin because it is uncooked, and another one says that the reasoning behind the name is due to the fact that the sauce requires virgin olive oil. Sauce vierge has been popularized in the 1980s by Michel Guérard, the authority of novelle cuisine. Today, the sauce is rising in popularity, especially in Parisian bistros, where it's typically used as an accompaniment to fish dishes.