We usually serve this all-purpose sauce on grilled swordfish or tuna or on baked sea bass and other mild white fish. It makes a great vinaigrette for cooked fish, such as tuna or cod, potatoes, green beans, carrots, beets, and hard-cooked eggs. It is also wonderful on boiled beef, tongue, and chicken.
Combine all ingredients. You may want to add just part of the vinegar and add the remaining to taste because they vary so in acidity. For a slightly milder sauce, use lemon juice instead of vinegar. If you use this sauce for grilled fish, you may omit the bread crumbs.
© 1998 Joyce Goldstein. All rights reserved.