Sauce Estragon: Glace de Viande Method

Preparation info

  • Difficulty

    Easy

  • Yield:

    1 cup

Appears in

Sauces

By James Peterson

Published 1991

  • About

Method

Prepare the tarragon infusion as described for the classic method. Add 3 tablespoons (45 milliliters) glace de viande to the infusion, and reduce slightly until the mixture has a lightly syrupy consistency. Strain the mixture and whisk in ounces (45 grams) butter or Tarragon Butter. Finish with 2 teaspoons (10 milliliters) freshly chopped tarragon leaves.