Tarragon Sauce

Preparation info

  • Difficulty


  • Makes

    1 pint

Appears in

Shaun Hill's Cookery Book

Shaun Hill's Cookery Book

By Shaun Hill

Published 1990

  • About

This sauce needs quite a concentrated chicken flavour to compete with the sharp herbs, hence the reduction of the chicken consommé. A little arrowroot will help hold the sauce together, and save any further reduction.

Use it with breast of chicken, roast chicken or any other white meat.


  • 1 pint (600 ml) chicken consommé
  • ½ teaspoon arrowroot
  • 2 fl oz (50 ml) double cream
  • 2 sprigs fresh tarragon, chopped
  • 1 sprig fresh parsley, chopped
  • 1 small bunch chives, snipped
  • lemon juice
  • salt and freshly ground black pepper


  1. Reduce the chicken consommé by half by gentle boiling.
  2. Moisten the arrowroot with a little water and slightly thicken the consommé with it.
  3. Add the cream and stir in well.
  4. Add the chopped and snipped herbs to the sauce.
  5. Bring the sauce back to the boil, once only, and adjust the balance with a little lemon juice and salt and pepper to taste.