Similar to a classic béarnaise, this spring herb sauce gets a flavor boost from Dijon mustard
-
50
min -
16
SERVINGS -
70
Cal -
0 g
Protein
Ingredients & Cooking
Ingredients:
- 1/2 cup apple cider vinegar
- 1/4 cup minced shallots
- 3 tablespoons finely chopped fresh tarragon or 4 teaspoons dried tarragon
- 2 cups + 1 tablespoon dry sherry, divided
- 1 can (14 to 14-1/2 ounces) low sodium beef broth
- 2 teaspoons cornstarch
- 2 tablespoons coarse-grain Dijon-style mustard
- 4 teaspoons honey
- 2 teaspoons unsalted butter, cold
Cooking:
- 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.
- Add 2 cups sherry and broth; bring to a boil. Reduce heat and simmer 25 to 30 minutes or until reduced to 1 cup.
- 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.
Safe Handling Tips
Nutrition Information
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