Tarragon Sauce

Similar to a classic béarnaise, this spring herb sauce gets a flavor boost from Dijon mustard

  • 50
  • 16
  • 65
  • 0.3 g

Ingredients & Cooking


  • 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


  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.

Nutrition Information

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