Sauces & Dressings

Savoro Sauce

15 min Cook
Scroll to recipe
Savoro Sauce

Savoro Sauce

This sauce comes from the Greek island of Ithaki and it is best served over fried Red Mullet fish or Barbounia. I’ve seen this recipe done with red, and white wine vinegar and even malt vinegar. My recipe uses red wine vinegar. Unless you have tried this sauce you won’t believe how delicious it is. The vinegar coupled with garlic, olive oil, and rosemary are out of this world. Typically, you think that lemon is the only sour or tart ingredient that you can add with fish, however, vinegar proves to be a delicious ingredient when added to fish. Traditionally, you would use the oil you used to fry the fish, and some flour to thicken the sauce. But this keto version reduces the sauce to get the same effect.
prep time
10 min
cooking time
15 min
total time
25 min


  • Mini Bullet or Blender


  • 3 garlic cloves, minced

  • 2 Tbsp fresh Rosemary, chopped

  • ¼ cup red wine vinegar

  • 1 small tomato, chopped or pureed

  • 2 Tbsp Olive oil

  • 1/8 Tsp. granulated sweetener

  • Salt and Pepper to taste


Add the olive oil to the skillet. On medium-high heat sauté the garlic for 2 minutes.
Add the pureed tomato and cook for 5 minutes until it reduces and thickens.
Add the vinegar, rosemary, salt, and pepper to taste.
Enjoy! Bon Appetit! Kali Orexi!


You can try making this without tomato and it will still be delicious. If you use dried rosemary, then reduce to 1 tablespoon and soak your rosemary in warm water for 1 hour before using in the recipe. You can serve this sauce drizzled over the fish, or on the side. Traditionally, you could serve this with warm-temperature fried fish instead of hot fish taken right out of the pan. Either way, this sauce is out of this world.

Leave a Reply

Your email address will not be published. Required fields are marked *