115 Sauce Estragon

Tarragon Sauce

Method

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 ( pt or 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.

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