picotta sauce (sp?)

please help,

i,m looking for info on my favorite sauce to make and eat. specifically the histaory, traditions and variations for it. i make mine with any protien i have available and at my disposal. mostly as a pasta sauce, but sometimes as a fish or steak sauce. its about 50/50 weather i make it as a cream sauce or a reduction. pleas help me, if nothing else, find a good resource.

thanks in advance for the info,

land

[chefjohnpaul]

The classic piccata is simply pan drippings lemon, and chopped parsley. What I like to do is dredge saute' item with flour, saute',render excess fat allowing remaining cooked flour in pan act as a roux, deglaze with a little stock, add lemon, mount with butter, season, add parsley. Adjust seasoning. Voila'!

For banquet style quantities deglaze pan drippings with stock, thicken with roux, mount with butter, season, add lemon and herb to taste.

Bon Appetit!

I LIKE TO ADD FRESH PARMESAN TO THE SAUCE
OH SO INTENSE!