Fresh Tarragon Sauce

Prep Time : 5 minutes
Cook Time : 5 minutes
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Serves Approximately 10 oz

3/4 cup white wine
1 Tbs chopped fresh tarragon
2 tsp chopped shallots
8 oz Glace de Veau Roasted Veal Stock Reduction
Salt and pepper, to taste

  1. Heat wine, tarragon and shallots in a saucepan; reduce by 50%.
  2. Stir in Glace de Veau Roasted Veal Stock Reduction. Season to taste with salt and pepper.
1 Comment
    • Joze said:

      Dear Chef, This recipe was wendorful! I used pan-roasted haddock and just had to deglaze with a touch of white white (I coudn’t not), reduced and strained into the lemon juice. My tarragon has barely poked it’s shoots out of the ground so I had to use some shaved fennel. Served with sauteed asparagus with minced toasted garlic. Everything worked so well together — Dinner was heavenly tonight! Thank you!

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