Tarragon Butter Sauce or Tarragon and Mushroom Sauce for Poached Salmon

Preparation info

  • Enough for


    Main-Course Servings
    • Difficulty


Appears in

Simply Salmon

Simply Salmon

By James Peterson

Published 2001

  • About

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


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


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