Sole Fillets with Sesame Seeds

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Enjoy your favorite recipe with wines selected by Jacques Franey, Pierre's son. Contact Domaine Franey.

Tartar Sauce

from The Seafood Cookbook , page 264

INGREDIENTS

1 large egg yolk
1 tablespoon white wine vinegar
2 tablespoons Dijon mustard
Salt and freshly ground white pepper to taste
1 cup vegetable or peanut oil to taste
2 tablespoons fresh lemon juice
4 tablespoons minced onion
2 tablespoons chopped drained capers
¼ cup chopped cornichons or sour pickles
¼ cup finely chopped fresh parsley leaves

PREPARATION

1. Put the egg yolk in a mixing bowl and add the vinegar, mustard and salt and pepper. Beat with a wire whisk for 5 seconds.
2. Add the oil gradually, beating vigorously with the whisk, until all the oil is used. Add the lemon juice.
3. Add the remaining ingredients and blend well. Cover and chill.

YIELD

1 1/2 cups