Sauce Jaune et Verte

Name: Sauce Jaune et Verte (A Light Vinaigrette with Lemon, Garlic, and Herbs)
Yield: For 6 people
Cuisine: France
Ingredients: ⅓ cup red wine vinegar; 2/3 cup olive oil; ½ cup chopped fresh tarragon or fresh basil, or 1 teaspoon dried; ½ cup chopped parsley; 2 garlic cloves, peeled; 3 large lemons, peeled with all membrane removed, and thinly sliced; salt; freshly ground white pepper

A Light Vinaigrette with Lemon, Garlic, and Herbs

Preparation info

For
6
people

Difficulty
Easy

Appears in

The Cuisine of the Sun

By Mireille Johnston

Published 1990

About

This fragrant cold sauce is wonderful with either warm or cold broiled fish. To serve fish cold, spoon the sauce over it while it is still hot—as it cools, the fish will absorb the sauce deliciously.

Ingredients

⅓ cup red wine vinegar
salt
2/3 cup olive oil
freshly

Europe
France
Sauce
Mediterranean
Vegan
Gluten-free

Method

Place the vinegar in a bowl, add the salt and stir. Add the oil, pepper, lemon slices, parsley, and tarragon or basil. Crush the garlic cloves through a press into the bowl and stir.