To prepare 2½ dl (9 fl oz or 1⅛ U.S. cups) of sauce, place 2 dl (7 fl oz or ⅞ U.S. cup) white wine in a pan and bring to the boil. Add 20 g (⅔ oz) tarragon leaves, cover with the lid, remove from the heat and allow to infuse for 10 minutes. Add 2½ dl (9 fl oz or 1⅛ U.S. cups) Sauce Demi-glace or thickened veal gravy, bring to the boil and reduce by one-third. Pass through a fine strainer and finish with 1 tsp chopped tarragon.
This sauce is specially suitable for serving with noisettes of white meat and poultry etc.