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:
Tarragon Sauce Recipe
- 3 tablespoons butter divided
- 1 shallot minced
- ½ cup white wine
- 1 cup demi glace
- 1 tablespoon tarragon chopped
- salt and pepper to taste
- 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.
My Top Choices for Demi Glace
Online Sources: Demi Glace
For those of you who do not want to make demi glace at home.Demi glace is the most important ingredient for making classic "restaurant quality" brown sauces. All the great French brown sauces use demi glace. But it can also be used in soups, stews and braises. It's something you can make at home but it takes a long, long time to do it right and if you make one mistake, it can easily be ruined. Lucky for us, there are now some great sources for commercial grade demi glace and I want to share a few with you now. Everyone has their preferences so I suggest you give each a try to find out which product you like best.
Savory Choice's Demi Glace
More Than Gourmet's Demi Glace Gold
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