Sauce Estragon (Tarragon Sauce)

Ingredients

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

Instructions

1. Proportions for 2½ décilitres.
2. Bring the white wine to the boil and throw in the branches of tarragon.
3. Cover and leave to infuse for 10 minutes.
4. Add the sauce Demi-glace, or the thickened veal juice.
5. Reduce by a good third.
6. Pass through the tammy.
7. Complete with the chopped tarragon.