Recipe: Tarragon Sauce

Name: Sauce estragon
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 portions
Ingredients: et que dire avec des st jacques juste rôties ou pochées...1/2 litre de vin blanc sec4 branches d'estragon frais ou 50 g d'estragon séchéquelques feuilles d'estragon frais2 dl de fond de veau15 g de beurre en petit morceauxsel et poivre mignonnette(4 g de grains écrasés avec le cl d'une casserole)

By chef patrick ★ ★ ★ ★ ★ 4.6/5 (11 reviews) Sauces

Prep 15 min

Cook 15 min

Total 30 min

Servings 4 serv.

This tarragon sauce proves to be truly excellent for enhancing your recipes based on meats, fish, eggs, fresh pasta, gnocchi, and even shellfish

Ingredients for 4 servings

and what to say with scallops just roasted or poached...
1/2 liter of dry white wine
4 branches of fresh tarragon or 50 g of dried tarragon
a few leaves of fresh tarragon
2 dl of veal stock
15 g of butter in small pieces
salt and crushed pepper (4 g of peppercorns crushed with the handle of a saucepan)

Step-by-step directions

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.

Sauce pour volaille Sauces pour gigot