Sauce Estragon: Classic Method

Name: Sauce Estragon: Classic Method
Yield: Yield: 1 quart (1 liter)
Ingredients: tarragon; paste; hot velouté; leaves; fresh tarragon leaves; sauce velouté

Preparation info

Yield:
1 quart

Difficulty
Easy

Appears in

Sauces

By James Peterson

Published 1991

About

Method

Blanch 2 tablespoons (30 milliliters) of fresh tarragon leaves in simmering water for 5 seconds. Quickly rinse them and dry them on a towel.