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White Tarragon Sauce

Author
JWU College of Culinary Arts

Yield
1 cup

Recipe ID
C01120

Ingredients
US standard
Reduction
White wine
4 ounces
Shallots, minced
½ ounce
4 ounces
Heavy cream
4 ounces
Tarragon, minced
½ tablespoon
Kosher salt
To taste
White pepper, ground
To taste
Preparation
  1. Gather all the ingredients and equipment.
  2. Place the shallots and wine in a small sauce pot or pan, simmer over medium heat until reduced by 50%.
  3. Stir the velouté, tarragon, and heavy cream into the reduction. Simmer for 5 minutes or until it reaches nappe consistency.
  4. If desired, strain in a chinois mousseline or a mesh basket strainer. (Check with Chef)
  5. Season with salt and white pepper.