46 Sauce Estragon

Tarragon Sauce

Preparation info

    • Difficulty

      Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

To prepare dl (9 fl oz or 1⅛ U.S. cups) of sauce, place 2 dl (7 fl oz or U.S. cup) white wine in a pan and bring to the boil. Add 20 g ( oz) tarragon leaves, cover with the lid, remove from the heat and allow to infuse for 10 minutes. Add 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.