Tarragon Cream Sauce
 Recipe Source

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.

 Recipe Type
1½ c    Chicken stock  
2   Shallots, diced fine  
1 T    Butter, room temperature  
3 T    Tarragon, fresh or 2 T Dried  
1 T    Cornstarch dissolved in 3 T stock  
½ c    Crème Fraiche or Sour Cream  
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.
Yield: abt 2 cups
Preparation time: 15 minutes
Cooking time: 20 minutes
Ready in: 35 minutes
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