1.   Add a pinch of salt, and serve the tart sauce with fish.

2.   But the salad dressing of power politics benefits from a dash of tart sauce.

3.   Carmellini sautes white salmon without skin and serves it with a stew of lentils and bacon and a tart red wine sauce.

4.   Chefs use it to make tart sauces for rich fish like salmon or pureed soups.

5.   The veal scaloppine with fleshy shiitake mushrooms is more chewy than most versions and has a tart lemony sauce.