Sauce Estragon: Reduced-Cream Method

Preparation info

  • Difficulty


  • Yield:

    2 ½ cups

Appears in


By James Peterson

Published 1991

  • About


Chop 1 small bunch of tarragon and infuse it in 2 cups (500 milliliters) of reduced-cream white sauce for 10 minutes. Strain the sauce through a fine chinois and finish it with 4 ounces (125 grams) of Tarragon Butter. It may be necessary to thin the finished sauce slightly by adding white stock.