Ingredients: Two 6 oz. sole fillets
1 cup flour
Salt and pepper to taste
4 Tbs. butter
2 Tbs. shallots, chopped
2 oz. lemon juice
1/2 cup tarragon vinegar
1/2 cup white wine
4 oz. heavy cream
1 Tbs. cracked peppercorns
1/2 lb. cold butter, cut in 1" cubes Preparation: Combine flour, salt and pepper. Melt 2 tablespoons butter over high heat. Dredge each fillet in flour mixture and place in hot saucepan. Brown 2 to 3 minutes on each side. Remove from pan to a plate and keep warm. To make Beurre Blanc, return saucepan to stove and melt remaining butter over high heat. Whisk together shallots, lemon juice, tarragon vinegar and white wine in melted butter. Whisk continuously, approximately 5 to 7 minutes, until mixture is reduced by 90 percent. Add heavy cream and whisk together. Add peppercorns and reduce mixture by 2/3. Reduce heat, add cold butter and whisk until butter has melted. Serve immediately over sole. Serves 2 Chef's Notes: - This sauce can also be used over chicken.
- You can add saffron to this sauce for color, or you can add tomatoes to it to complement any dish you may be serving.
Books: Complete Book of Sauces
By Sallie Y. Williams
ISBN: 0028603605
Macmillan (1995)
201 West 103rd St.
Indianapolis, IN 46290-1097
Phone: 317-581-3500 or 800-858-7654 Over the Top, or on the Side: The Ultimate Book of Sauces, Salsas, Dips, Relishes, Dressings and Marinades
By Franco Silvano and Shirley Gill
ISBN: 1859674852
Lorenz Books (1997)
27 West 20th St.
New York, NY 10011
Phone: 800-354-9657
Fax: 212-807-6813
Web site: www.lorenzbooks.com We at DIY believe all of the recipes from All in Good Taste are accurate and reliable, but since we have not tested them personally, we can claim no responsibility if the desired results are not achieved.
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