This tarragon sauce is truly excellent for enhancing your recipes based on meats, fish, eggs, fresh pasta, gnocchi, and even shellfish. And what can we say about it with scallops simply roasted or poached!
1 Bring the dry white wine to a boil with the crushed pepper and a pinch of salt, then add the fresh tarragon sprigs or dried tarragon. Remove from heat and let infuse for fifteen minutes covered.
2 Then reduce this preparation by half, and add the veal stock. Let it reduce a little more, then blend the sauce and pass it through a fine strainer, pressing well.
3 Off the heat, mount it with butter by adding small pieces of cold butter that you stir together so the sauce becomes glossy and well emulsified.
4At the last moment, add the fresh tarragon leaves that have been blanched and finely chopped, then adjust the seasoning.
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