How to Make a Delicious Tarragon Sauce at Home
Tarragon, also known as the dragon herb, is a perennial herb indigenous to Asia. It is also one of the key ingredients in this tarragon sauce recipe that will enjoy with meats and seafood.
It has narrow, pointed, green leaves with a potent anise flavor. Tarragon has been a fixture in classical French cuisine for centuries. It is used with chicken, fish, eggs, salads, sauces, vegetables and to make the renowned tarragon vinegar.
Tarragon is one of the herbs that compose the famous French admixture known as fines herbs, (pronounced FEEN ERB), along with chervil, chives and parsley. Use fresh tarragon in this recipe. The dried version tends to be insipid.
Best Served With:
- Melt 2 tablespoons of the butter in a saucepan and sauté the shallot for approximately 2 minutes (or until transparent).
- Deglaze the pan with the wine and reduce for 2-3 minutes.
- Add demi glace, stir and simmer until the sauce is thick enough to coat a spoon.
- Add the tarragon and finish with the remaining tablespoon of butter.
- Season to taste with salt pepper and serve.
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