Tarragon Sauce: Modern Method

Preparation info

  • Difficulty


  • Yield:

    3 cups

Appears in


By James Peterson

Published 1991

  • About


Thicken 2 cups (500 milliliters) of full-flavored white chicken stock with 6 egg yolks, as described for Egg Yolk–Thickened White Sauce, and gently cook until the sauce thickens and turns silky. Do not let it boil. Finish the sauce with 3 ounces (75 grams) of Tarragon Butter and 2 teaspoons (10 milliliters) of lemon juice. Blanched tarragon leaves can be added as a garniture and for additional flavor.