Culinary Institute of America

Strawberry Tarragon Sauce

Preparation info
  • Makes

    9 oz

    • Difficulty

      Easy

Appears in
top 1000Baking & Pastry: Mastering the Art and Craft
Baking & Pastry

By Culinary Institute of America

Published 2015

  • About

Ingredients

Ingredient U.S. Metric
Strawberry purée 6

Method

  1. Place the purée and sugar in a medium saucepot and bring to a boil over high heat. Meanwhile, make a slurry with the starch and water.
  2. Add the slurry to the purée, whisking constantly. Bring the mixture back to a boil for 15 seconds.
  3. Strain through a fine-mesh strainer and cool in a nice water bath.
  4. When completely cool, add the tarragon. Re