• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Reluctant Gourmet

  • Planning
  • Recipes
  • Ingredients
  • Techniques
  • Tools
  • Shop
  • Tips
  • Careers
  • Contact
menu icon
go to homepage
search icon
Homepage link
  • Planning
  • Recipes
  • Ingredients
  • Techniques
  • Tools
  • Shop
  • Tips
  • Schools
  • Contact
    • Facebook
    • Google+
    • Instagram
    • LinkedIn
    • Pinterest
    • RSS
    • Twitter
  • ×

    Tarragon Red Currant Jelly Sauce Recipe

    August 8, 2017 by G. Stephen Jones Leave a Comment

    Jump to Recipe Print Recipe

    Tarragon Red Current Sauce

    How to Make a Tarragon Red Currant Jelly Sauce?

    Sauce is my thing. I would make sauces for all my meals if I had my preference.

    No matter how great my wife or I cook something, everyone always comments on the sauce. Or if you just happen to overcook something, a good sauce will help overcome your mistake.

    I have a whole section of my site featuring sauces including how to make them, techniques used and what ingredients you need for professional quality sauces. Typically, this calls for a good stock reduction or demi-glace.

    Tarragon Red Currant Jelly Sauce

    The idea for this sauce came from needing something to serve with leftover pork. I looked in my refrigerator and found some fresh tarragon and an open jar of red currant jelly. We always have some brand of commercial demi glace on hand in the pantry just for occasions like this one.

    Tarragon Red Current Sauce
    Print Recipe

    Red Currant Tarragon Brown Sauce

    Prep Time15 mins
    Cook Time15 mins
    Total Time30 mins
    Course: Sauces
    Cuisine: French

    Ingredients

    • 1 tablespoon butter
    • 1 shallot chopped fine
    • ¼ cup red wine
    • 5 ounces demi glace
    • 2 tablespoons red currant jelly
    • ½ tablespoon fresh tarragon chopped fine
    • pepper to taste

    Instructions

    • Heat a medium sized saucepan over medium-high heat. Add the butter and then the chopped shallot. Let this cook until the shallot is translucent, about 2 minutes.
    • Remove the pan from the heat and deglaze with the red wine. Be careful not to burn yourself. Bring the pan back to the heat, lower it to medium and reduce the wine to an essence.
    • Just before all the wine has cooked off, add the demi-glace and again lower the heat and simmer the sauce for about 5 minutes.
    • Add the red currant jelly, fresh tarragon, pepper and keep reducing until the sauce is thick enough to coat a spoon.
    • If you cook it down too much (something I do a lot if I'm not paying attention) you can add a little extra wine or beef stock.
    • In restaurants, the chef will often add a pat or two of butter to give the sauce a little more flavor and some extra sheen. It also adds a bunch more calories, so I try not to indulge in this practice unless I'm having guests over.
    • When the sauce is at your desired thickness, taste and adjust seasonings.
    • If you want to make the sauce even more elegant, strain it through a fine mesh strainer before serving over your beef, pork, veal or chicken.
    « Stuffed Chicken Breasts with Mushroom Sherry Cream Sauce Recipe
    Grilled Roasted Spicy Corn on the Cob »

    I'm a work-at-home dad who enjoys cooking, learning everything I can about the culinary world and sharing it with you. To learn more about me... Read More…

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Search My Site

    Who Is The Reluctant Gourmet?

    I'm a work-at-home dad who enjoys cooking, learning everything I can about the culinary world and sharing it with you. To learn more about me... Read More…

    How Not to Cook Book

    Cooking Mistakes and How to Fix Them

    Categories

    Reluctant Gourmet on Instagram

    Footer

    About the Reluctant Gourmet

    I'm a work-at-home dad who enjoys cooking, learning everything I can about the culinary world and sharing it with you. To learn more about me... Read More…

    • Facebook
    • Google+
    • Instagram
    • LinkedIn
    • Pinterest
    • RSS
    • Twitter

    Featured Favorites

    Homemade Cavatelli

    Cavatelli Pasta

    Cavatelli Pasta with Peas and Pancetta

    Cavatelli Pasta with Spring Peas and Pancetta Recipe

    Prepping Garlic Cloves For Cooking

    Fun Stuff

    • Cartoons
    • Events
    • Opinion
    • Press Releases

    Important Links

    • Advertising Disclosure
    • Terms of Use
    • Copyright Info
    • Privacy Policy
    • Home
    • About The Reluctant Gourmet
    • Contact Me
    • Advertising

    Copyright © 2022 · The Reluctant Gourmet