Tarragon Mustard Sauce Recipe Recipe Cards

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WARMED TARRAGON MUSTARD SAUCE



Warmed Tarragon Mustard Sauce image

This fantastic tarragon sauce is an absolute must drizzled on grilled salmon or steak but also great with veggies, chicken or pork. Fresh tarragon may be used in place of dried (any amount desired). This is similar to the tarragon sauce served in fancy restaurants, you will never eat fish without this sauce again once you have tryed it! Recipe may be doubled.

Provided by Kittencalrecipezazz

Categories     Sauces

Time 6m

Yield 3/4 cup

Number Of Ingredients 7

1/4 cup sour cream
1/4 cup Dijon mustard
1/4 cup half-and-half cream
1/2-1 teaspoon dried tarragon
1 tablespoon butter or 1 tablespoon olive oil
2 teaspoons fresh lemon juice
black pepper

Steps:

  • In a saucepan combine all ingredients except pepper.
  • Heat/whisk over low heat until heated through.
  • Spoon warmed, over fish or steak.
  • Sprinkle with pepper and additional tarragon.
  • DELICIOUS!

Nutrition Facts : Calories 450.6, Fat 43.2, SaturatedFat 24.6, Cholesterol 110.4, Sodium 1172.5, Carbohydrate 11.6, Fiber 2.9, Sugar 3.9, Protein 8.1

ANOTHER CHICKEN IN TARRAGON-MUSTARD CREAM SAUCE RECIPE!



Another Chicken in Tarragon-Mustard Cream Sauce Recipe! image

THis is a classic French recipe with a flavourful cream sauce with wine. It's a quick and tasty stir fry recipe I got from a past issue of Food & Wine. Serve over buttered egg noodles and a crisp, cold, dry Chardonnay.

Provided by Debi9400

Categories     Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

3 tablespoons olive oil
1 1/2 lbs boneless skinless chicken breasts, cut into 1 1/2 inch chunks
salt, to taste
fresh ground pepper, to taste
1/2 lb white mushroom, thinly sliced
1 large shallot, minced
3/4 cup dry white wine
1 1/4 cups low sodium chicken broth
1/2 cup heavy cream
2 tablespoons grainy mustard
2 tablespoons tarragon, chopped

Steps:

  • In a very large skillet, heat 2 Tbsp of the olive oil. Season the chicken with salt and pepper and add to the skillet in a single layer. Cook over high heat, turning once, until browned but not cooked through, 4-5 minutes. Using a slotted spoon, transfer the chicken to a plate. Pour any fat off the skillet.
  • Add the remaining 1 Tbsp of oil to the skillet. Add the mushrooms and cook over high heat, stirring occasionally, until browned, 4 - 5 minutes. Add the shallot and cook, stirring, for 2 minutes. Add the wine and cook until reduced to 2 Tbsp, about 4 minutes. (this is a good time for the cook to have a glass of the chardonnay too) Add the stock, cram and mustard and bring to a boil. Cook until the sauce has reduced by half, about 6 minutes.
  • Return the chicken and any accumulated juices to the skillet and simmer over moderate heat until the chicken is cooked through, 2 to 3 minutes; season with salt and pepper. Stir in the tarragon.

Nutrition Facts : Calories 462.6, Fat 26.7, SaturatedFat 9.4, Cholesterol 149.7, Sodium 323.8, Carbohydrate 7.2, Fiber 1, Sugar 1.7, Protein 41

TARRAGON MUSTARD SAUCE



Tarragon Mustard Sauce image

Make one of these sauces in the hot skillet after you have cooked chicken breasts or pork chops.

Number Of Ingredients 5

2/3 cup chicken stock
1/3 cup heavy cream
2 tablespoons Dijon mustard
2 stems fresh tarragon, leaves removed and chopped
Salt and pepper

Steps:

  • Remove the cooked chicken or pork from the skillet. Working over medium-high heat, add the chicken stock, heavy cream, mustard, and tarragon. Bring up to a bubble and simmer until thickened enough to coat the back of a spoon, 3 to 4 minutes. Season with salt and pepper and pour over the cooked chicken or pork.

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