Sauce Estragon (Tarragon Sauce)

Ingredients

• 20 grammes branches of tarragon
• 2 décilitres white wine
• 2 décilitres and a half sauce Demi-glace
• 1 teaspoonful chopped tarragon

Instructions

1. Bring the white wine to the boil and throw in the branches of tarragon.
2. Cover and leave to infuse for 10 minutes.
3. Add the sauce Demi-glace, or the thickened veal juice.
4. Reduce by a good third.
5. Pass through the tammy.
6. Complete with the chopped tarragon.