Sauce Jaune et Verte

A Light Vinaigrette with Lemon, Garlic, and Herbs

Preparation info

  • Difficulty


  • For



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.


  • cup red wine vinegar
  • salt
  • 2/3 cup olive oil
  • freshly ground white pepper
  • 3 large lemons, peeled with all membrane removed, and thinly sliced
  • ½ cup chopped parsley
  • ½ cup chopped fresh tarragon or fresh basil, or 1 teaspoon dried
  • 2 garlic cloves, peeled


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.