Sole with Tarragon-Butter Sauce recipe
Cooking Light, January 2007
Again, we used flounder. There wound up not being a lot of “sauce” when we were done. Watch it carefully, as it took less time to reduce than in the instructions. We didn’t use white wine, but it would have added a nice layer of flavor to the sauce and compliment the tarragon. We didn’t use butter but ICBINB instead. Butter may thicken it a little better, but I can’t imagine it would have made THAT much difference. We served this with a caesar salad. A staple in the house and Tuesday dinners.
Measuring cups and spoons
Large nonstick skillet