Sauce Estragon: Classic Method

Preparation info

  • Difficulty


  • Yield:

    1 quart

Appears in


By James Peterson

Published 1991

  • About


Blanch 2 tablespoons (30 milliliters) of fresh tarragon leaves in simmering water for 5 seconds. Quickly rinse them and dry them on a towel. Crush the leaves in a mortar and gradually add ¼ cup (60 milliliters) of sauce velouté to form a paste. Add the paste to 1 quart (1 liter) of hot velouté, strain the sauce, and finish with 1 tablespoon (15 milliliters) of freshly chopped tarragon.