Sauce Estragon

Tarragon Sauce

Preparation info

  • Difficulty


Appears in


By James Peterson

Published 1991

  • About

This sauce is best served with veal or chicken.

Alternatives and Variations

This sauce can be used as a model for almost any herb sauce: a preliminary infusion in white wine; reduction with demi-glace or glace de viande; and a final finishing with the chopped herb leaves either added directly or first worked into a compound butter. The method without thickener can also be used as a model.

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