Tarragon Sauce

Ingredients

• 30 grams tarragon branches, coarsely chopped
• 4 spoonfuls velouté (mother sauce)
• 1 liter velouté of poultry or fish
• 1 spoonful fresh tarragon, chopped

Instructions

1. Blanch the coarsely chopped tarragon branches rapidly in salted water. Drain thoroughly. Pound the tarragon in a mortar or with the back of a spoon, gradually incorporating the 4 spoonfuls of velouté to form a fine purée. Pass the purée through a fine sieve (étamine). Blend this purée into 1 liter of velouté de volaille or velouté de poisson, depending on whether the sauce is to accompany poultry or fish. Correct the seasoning. Finish by stirring in the fresh chopped tarragon as a final garnish.
2. Serve with eggs, poultry, and fish.