Recipe: Tarragon Sauce

1 Boil 1/2 liter of dry white wine with the crushed pepper and a little salt then add 4 branches of fresh tarragon or 50 g of dried tarragon. remove from heat and let steep for 1/4 hour covered.

2 Then reduce this preparation by half and add 2 dl of veal stock. let it reduce a little more, then blend the sauce, strain it by pressing well then off the heat mount it with butter (add small pieces of cold butter that you mix in while stirring so that the tarragon sauce is bound and shiny) and at the last moment, add fresh tarragon leaves that have just been blanched and chopped then adjust the seasoning of your tarragon sauce.