Sauce Estragon (Tarragon Sauce)

Ingredients

• 30 grammes tarragon sprigs
• 4 spoonfuls the Velouté being prepared
• 1 litre Velouté de volaille or Velouté de poisson
• 1 half-spoonful chopped tarragon

Instructions

1. Blanch 30 grammes of chopped tarragon sprigs briskly and drain them thoroughly.
2. Crush the tarragon with a spoon, working in 4 spoonfuls of the Velouté being prepared.
3. Pass through the étamine.
4. Mix the purée obtained into 1 litre of Velouté de volaille or Velouté de poisson, according to the preparation the sauce is intended for.
5. Correct the seasoning and complete with 1 half-spoonful of chopped tarragon.