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.
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.
© 1990 Mireille Johnston estate. All rights reserved.