Blanch quickly 30 g (1 oz) roughly chopped tarragon leaves and drain well. Place in a basin and crush with a spoon mixing in 4 tbs of the Velouté being used. Pass through a fine sieve and mix the purée obtained into 1 litre (1¾ pt or 4½ U.S. cups) of the appropriate Velouté, either fish or chicken according to the dish the sauce is to be served with. Correct the seasoning and finish the sauce with ½ tbs chopped tarragon.
This sauce is suitable for serving with eggs, chicken and fish.