Tarragon Sauce
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 20 grams tarragon branches
- 200 ml white wine
- 250 ml demi-glace (brown sauce reduction) or veal juice
- 1 teaspoon fresh tarragon, chopped
Instructions
- Pour boiling white wine over the tarragon branches and cover. Let infuse for 10 minutes. Add the demi-glace or bound veal juice and reduce by a good third. Strain through cheesecloth (étamine), then finish by stirring in the fresh chopped tarragon.