TARRAGON SAUCE

Sauces --
 
  • Total Recipe Time: 45 to 50 minutes
  • Makes 1 cup.

INGREDIENTS

  1. 1/2 cup apple cider vinegar
  2. 1/4 cup minced shallots
  3. 3 tablespoons finely chopped fresh tarragon or 4 teaspoons dried tarragon
  4. 2 cups + 1 tablespoon dry sherry, divided
  5. 1 can (14 to 14-1/2 ounces) low sodium beef broth
  6. 2 teaspoons cornstarch
  7. 2 tablespoons coarse-grain Dijon-style mustard
  8. 4 teaspoons honey
  9. 2 teaspoons unsalted butter, cold

INSTRUCTIONS FOR TARRAGON SAUCE

  1. Combine vinegar, shallots and tarragon in medium skillet; bring to a boil. Reduce heat to medium low and simmer until reduced to 1/3 cup.
  2. Add 2 cups sherry and broth; bring to a boil. Reduce heat and simmer 25 to 30 minutes or until reduced to 1 cup. 
  3. Dissolve cornstarch in 1 tablespoon dry sherry.  Add cornstarch mixture to skillet stirring constantly; cook and stir about 1 minute until sauce is slightly thickened.  Whisk in mustard and honey. Remove from heat; whisk in butter.  Serve warm.
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