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| Recipe Source |
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Author: Bob and Robin Young Web page: www.rockinrs.com This tarragon sauce is great with most sea foods. Think of it like a quick Beurre Blanc.
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| Recipe Type |
| Sauce |
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| Ingredients |
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| 1½ c |
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Chicken stock |
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| 2 |
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Shallots, diced fine |
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| 1 T |
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Butter, room temperature |
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| 3 T |
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Tarragon, fresh or 2 T Dried |
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| 1 T |
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Cornstarch dissolved in 3 T stock |
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| ½ c |
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Crème Fraiche or Sour Cream |
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| 1 |
Finely chop the shallots. |
| 2 |
In a small saucepan over medium heat, sauté the shallots in butter until tender. Add the tarragon and stock and bring to a boil. Simmer 5 minutes. |
| 3 |
Mix cornstarch and stir into the simmering stock. Cook until thickened - it will turn quite thick. |
| 4 |
Remove from heat and stir in the crème fraiche. Cover and keep warm until ready to serve. |
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| Yield: abt 2 cups |
| Preparation time: 15 minutes |
| Cooking time: 20 minutes |
| Ready in: 35 minutes |
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| Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |