Tarragon Sauce Recipe
This creamy tarragon sauce adds elegant French-inspired flavor to chicken, seafood, pork, and vegetables with surprisingly little effort.
Servings: 4 servings
Ingredients
- 3 tablespoons butter divided
- 1 shallot minced
- ½ cup white wine
- 1 cup demi glace
- 1 tablespoon tarragon chopped
- salt and pepper to taste
Instructions
Saute the Shallots
- Melt butter in a saucepan over medium heat.
- Add finely minced shallots and cook until soft and translucent, about 2 to 3 minutes.
Do not brown the shallots. You want sweetness, not caramelization.
Add the Wine
- Pour in the white wine and simmer until reduced by about half.
Add the Stock
- Stir in the chicken stock and continue simmering for several minutes until slightly reduced. The sauce should start to look slightly glossy before the cream is added.
Add the Cream
- Lower the heat and stir in the heavy cream. Simmer gently until the sauce thickens enough to lightly coat a spoon.
Avoid boiling. Gentle heat keeps the sauce smooth and silky.
Finish with Tarragon
- Stir in chopped fresh tarragon and season with salt and pepper. Add part of the tarragon at the end for the freshest flavor.
Serve Immediately
- Spoon the sauce over chicken, fish, pork, or vegetables while hot.