Tarragon Butter Sauce or Tarragon and Mushroom Sauce for Poached Salmon

Name: Tarragon Butter Sauce or Tarragon and Mushroom Sauce for Poached Salmon
Yield: Enough for 8 Main-Course Servings
Ingredients: ¼ pound tarragon butter, cold, cut into 4 pieces or 4 tablespoons tarragon butter and 4 tablespoons dried mushroom butter; 2 cups vegetable broth, or salmon poaching liquid; ½ cup heavy cream; 1 shallot or small onion, peeled, and chopped very fine; pepper; salt

Preparation info

Enough for
8
Main-Course Servings

Difficulty
Easy

Appears in

Simply Salmon

By James Peterson

Published 2001

About

You can make any amount of this sauce by adjusting the amount of each ingredient accordingly.

Ingredients

2 cups vegetable broth, or salmon poaching liquid
1 shallot or small onion, peeled, and chopped very fine

Fish course
Pescatarian
Gluten-free

Method

Boil down the vegetable broth or salmon poaching liquid to about 1 cup, add the shallot, and boil down to about half again so you end up with ½ cup of sauce base. Pour in the heavy cream, boil it for about 30