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Tarragon Sauce
Sauce purée d’estragon
Preparation info
- For
four
people - Difficulty
Easy
- Ready in
20 min
Appears in
By Jean Troisgros and Pierre Troisgros
Published 1978
Ingredients
Method
- Trim and wash the spinach, removing stalks and ribs. Throw it into a saucepan of boiling salted water, and cook, uncovered, for about 4 minutes, and plunge immediately into cold water. Drain.
- Put the leaves of the tarragon in a sieve and dip into boiling salted water for 1 minute. Refresh under cold water, and drain.
- Bring the stock to the boil in a s