TARRAGON SAUCE RECIPE
A recipe for making tarragon sauce.
Provided by G. Stephen Jones
Categories Sauces
Time 20m
Number Of Ingredients 6
Steps:
- Melt 2 tablespoons of the butter in a saucepan and sauté the shallot for approximately 2 minutes (or until transparent).
- Deglaze the pan with the wine and reduce for 2-3 minutes.
- Add demi glace, stir and simmer until the sauce is thick enough to coat a spoon.
- Add the tarragon and finish with the remaining tablespoon of butter.
- Season to taste with salt pepper and serve.
WARMED TARRAGON MUSTARD SAUCE
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
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
TARRAGON YOGURT SAUCE
Steps:
- Heat olive oil in a pan over medium heat, and saute the onion and garlic until translucent. Stir 2 tablespoons cornstarch into 2 tablespoons chicken stock to make a slurry. Add the remaining chicken stock to the onion/garlic mixture and bring to simmer. Add the slurry and bring to boil. When the mixture comes to a boil, remove from the heat. Add the salt, pepper, tarragon, and yogurt and heat until warmed through, but do not boil, about 1 minute.
- Pour milk into small saucepan and whisk in powdered milk and honey. Place over medium heat and bring to 120 degrees F on an instant read thermometer. Once milk has reached 120 degrees F, pour into a cylindrical plastic container, reserving 1/2 cup. Whisk in the reserved 1/2 cup into the yogurt and add back to the milk mixture.
- Place container into a narrow wine bucket, lined with a heating pad. Set the heating pad to medium. Let the mixture ferment for 3 to 12 hours making sure the temperature stays as close to 115 degrees F as possible.
- After fermentation is complete place into the refrigerator overnight.
LEMON-MUSTARD-TARRAGON VINAIGRETTE
Steps:
- In a medium bowl, whisk together the lemon juice, zest, mustard, tarragon, honey, and a little salt and pepper. Slowly whisk in the olive oil until emulsified.
TARRAGON SAUCE
Make and share this Tarragon Sauce recipe from Food.com.
Provided by ksenko
Categories Sauces
Time 45m
Yield 1 cups, 4 serving(s)
Number Of Ingredients 8
Steps:
- Melt 1 T butter over medium heat. Add shallots and cook until soft but not brown (less than 1 minute).
- Add wine and gently boil uncovered until all of liquid is evaporated and shallots make a sizzle noise.
- Mix 1/4 cup of poaching liquid or chicken broth to onions. DO NOT ADD MORE - it will be too thin.
- When liquid simmers over medium heat whisk in 1 T butter at a time. Wait until the previous on e almost melts before adding another.
- Add lemon juice and salt continuing to whisk. Turn off heat.
- Add tarragon and parsley and onion mix to blender. Process until smooth.
Nutrition Facts : Calories 125.2, Fat 11.7, SaturatedFat 7.3, Cholesterol 30.5, Sodium 5.5, Carbohydrate 2.6, Fiber 0.2, Sugar 0.2, Protein 0.9
TARRAGON TARTAR SAUCE
Steps:
- In a small bowl whisk together the mayonnaise, the shallots, the cornichons, the olives, the tarragon, the vinegar, and the Tabasco until the tartar sauce is combined well. (The sauce may be made 1 day in advance and kept covered and chilled).
SAUTEED TARRAGON RADISHES
Who says radishes only belong in salads? These sauteed radishes are cooked in wine and tarragon, and may just change the way you look at radishes forever. They can be served on their own, or added to your favorite au gratin recipe. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 12 servings.
Number Of Ingredients 6
Steps:
- In a 6-qt. stockpot, heat butter over medium heat. Add radishes; cook and stir 2 minutes. Stir in wine; increase heat to medium-high. Cook, uncovered, until radishes are crisp-tender, 8-10 minutes. Stir in tarragon, salt and pepper.
Nutrition Facts : Calories 108 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 188mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 4g fiber), Protein 2g protein.
TARRAGON TARTAR SAUCE
Tartar sauce made at home stands far apart from the jarred kind. This herbed version is perfect for dunking fried shrimp -- and more.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Yield Makes 1 1/4 cups
Number Of Ingredients 7
Steps:
- Stir together mayonnaise, relish, lemon juice, capers, tarragon, salt, and pepper in a medium bowl.
TARRAGON MUSTARD SAUCE
Make one of these sauces in the hot skillet after you have cooked chicken breasts or pork chops.
Number Of Ingredients 5
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.
CREAMY TARRAGON SALAD DRESSING
Fresh garlic, tarragon, mustard seed, and celery seed flavor this easy-to-make creamy vinaigrette. During the summer, I use 2 teaspoons of fresh tarragon.
Provided by Falvor King
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes
Time 10m
Yield 14
Number Of Ingredients 13
Steps:
- Place the Dijon mustard, sugar, vinegar, garlic clove, and salt into a blender. Cover, and puree until the garlic has blended smooth. Sprinkle in the xanthan gum, and blend about 15 seconds to mix well. With the blender running, pour in the vegetable oil alternately with the water; blend until thick and creamy. Add the celery seed, red pepper flakes, black pepper, tarragon, and mustard seed; pulse until the spices are evenly distributed.
Nutrition Facts : Calories 58.6 calories, Carbohydrate 2.8 g, Fat 5.4 g, Fiber 0.6 g, Protein 0.2 g, SaturatedFat 0.7 g, Sodium 201.8 mg, Sugar 1.8 g
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