Sauce Estragon

Tarragon Sauce

Preparation info

  • Difficulty


Appears in


By James Peterson

Published 1991

  • About

Older recipes for this sauce suggest blanching tarragon leaves, working them to a paste with a mortar and pestle, then combining them with sauce velouté. An easier method is to infuse a small bunch of tarragon, stems and all, into the velouté or concentrated stock, and then strain the sauce before finishing it with tarragon butter. The methods described below can also be used to prepare sauces flavored with other herbs.

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