Tarragon Jus (Jus lié à l'Estragon)

Name: Tarragon Jus (Jus lié à l'Estragon)
Cuisine: France
Ingredients: 1 liter veal or poultry fond de cuisine (cooking stock); 50 grams fresh tarragon (estragon); 30 grams arrowroot or potato starch (fécule)

Origin: Paris, France

Source: Auguste Escoffier, 1907

Ingredients

1 liter veal or poultry fond de cuisine (cooking stock)
50 grams fresh tarragon (estragon)
30 grams arrowroot or potato starch (fécule)

Instructions

Heat the veal or poultry fond de cuisine (cooking stock) to infuse 50 grams of fresh tarragon per liter. Pass through a mousseline (fine-mesh strainer) to remove solids and clarify. Bind the liquid with 30 grams of arrowroot or potato starch (fécule), whisking to avoid lumps until the sauce thickens and coats the back of a spoon with a silky finish.