Tarragon Sauce Food

TARRAGON SAUCE

Steps:

• Melt 1 T butter over medium heat. Add shallots and cook until soft but not brown (less than 1 minute).
• Add wine and gently boil uncovered until all of liquid is evaporated and shallots make a sizzle noise.
• Mix 1/4 cup of poaching liquid or chicken broth to onions. DO NOT ADD MORE - it will be too thin.
• When liquid simmers over medium heat whisk in 1 T butter at a time. Wait until the previous on e almost melts before adding another.
• Add lemon juice and salt continuing to whisk. Turn off heat.
• Add tarragon and parsley and onion mix to blender. Process until smooth.

TARRAGON CREAM SAUCE

Steps:

• In large saucepan, over med-high heat, bring wine, onion, pepper, and whole tarragon sprigs to a boil.
• Reduce heat and simmer, uncovered, until mixture is reduced by at least 1/2, about 25 minutes, depending on the size of your pan.
• Remove and discard the tarragon sprigs.
• Add cream, reduce heat, simmer gently until slightly thickened, about 15 minutes.
• Remove from heat and stir in salt and chopped tarragon.
• Yummy!

TARRAGON SAUCE

Steps:

• 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.

CHICKEN BREASTS IN TARRAGON CREAM

Steps:

• 1. Browning the chicken. Season both sides of the chicken breasts with salt and pepper. Heat the oil in a large (10 to 12-inch) skillet over medium-high heat. Using tongs, carefully lower the chicken breasts into the pan and cook them for about 1 minute on each side just until hey begin to brown slightly. Transfer the still-raw chicken to a plate.
• 2. Poaching in cream. Reduce the heat under the skillet to low. Add the shallot and cook, stirring constantly, until softened but not browned, less than 1 minute. Add the vermouth and cook for 30 seconds, then add the cream and half the tarragon. Return the chicken breasts to the pan and adjust the heat so that the cream gently simmers. Cover and cook until the chicken is firm and just cooked through, 4 to 6 minutes. To check for doneness, cut into the thickest part of a breast with a paring knife ¿ there should be no sign of pink or translucence.
• 3. Finishing. Transfer the chicken breasts to a warmed serving platter or individual dinner plates. The sauce should be thick enough to lightly coat a spoon. If it is too thin, continue to simmer it for about 1 minute and it will thicken. Stir in the remaining tarragon and the lemon juice, then taste and season with additional salt and pepper if needed. Pour the sauce over the chicken and serve right away with buttered egg noodles.

TARRAGON PAN SAUCE

Steps:

• To skillet add minced shallot and cook over moderate heat, stirring, for 1-2 minutes, or until softened. Add vinegar, wine and tarragon. Deglaze pan, scraping up brown bits, until reduced by half. Add chicken stock (have heated so that it comes to the boil quickly). Bring to a boil. Strain sauce into a small saucepan and bring back to a boil.

WALLENBERGARE WITH TARRAGON CREAM SAUCE

Steps:

• Combine the mince, onion, egg yolk and capers in a large bowl. Mix in the cream and season well - it will be quite a wet mixture. Shape into 4 patties about 2cm thick and chill for 20 mins.
• Meanwhile, make the sauce. Pour the wine into a saucepan and simmer for 3-4 mins. Add the milk, cream and soy, and crumble in the stock cube. Tip in the tarragon and simmer for a further 2 mins. Remove the pan from the heat, add the cornflour and stir until thickened.
• Mix together the breadcrumbs, mustard powder and some seasoning on a large plate. Melt the butter in a large non-stick frying pan. Coat the patties in the crumbs and fry gently for 4 mins each side until golden brown and cooked through.
• Reheat the sauce and drizzle over the burgers. Serve with the watercress.

GARLIC-TARRAGON CREAM SAUCE

Steps:

• Melt the margarine in a large saucepan over medium-low heat. Stir in the garlic, onion, and tarragon; cook until the onion has softened, about 5 minutes. Add white wine, and cook for 5 minutes. Pour in half and half and Parmesan cheese; increase heat to medium-high and bring to a simmer.
• Whisk the flour into the water, dissolving any lumps. When the sauce has come to a boil, stir in the flour mixture to thicken to desired consistency. Season to taste with salt and pepper.

CHICKEN WITH TARRAGON SAUCE

Steps:

• Pound chicken breasts with a meat mallet to 1/2-in. thickness. Sprinkle chicken with 1/2 teaspoon salt and pepper., In a large skillet, heat butter and oil over medium heat. Add chicken; cook 4-5 minutes on each side or until no longer pink. Remove chicken from pan; keep warm., Add shallot to same pan; cook and stir over medium heat until tender. Add cream, stirring to loosen browned bits from pan. Increase heat to medium-high; cook until slightly thickened. Stir in 2 teaspoons tarragon, lemon juice and remaining salt. Serve with chicken. Sprinkle with remaining tarragon.

POACHED CHICKEN WITH LEMON & TARRAGON SAUCE

Steps:

• Put the wine, vegetables, herb sprigs, bay leaves, bacon, peppercorns and stock powder or cubes in a large pan. Bring to the boil, then simmer for 10 mins.
• Remove any excess fat from the chicken and push it into the liquor.
• Return the liquor to the boil, then turn heat down. Cover and cook for 11⁄4 hrs until chicken legs feel tender when pierced. Remove from heat, stand for 15 mins, then lift onto a plate. Strain the liquor into a bowl and pour 500ml into a pan. Boil to reduce by half.
• Pull and cut the bird into neat portions, discarding skin, wing tips and backbone. Put on a plate and cover.
• Beat together the yolks, cream and tarragon in a jug. Ladle in a quarter of the liquor, mix, then pour back into the stock and turn the heat down. Mix the cornflour with a little water and add. With a wooden spoon, stir for 3-5 mins until it begins to thicken.6 Remove from the heat, then stir in lemon juice to taste. Pour some sauce over the chicken and put the rest in a jug. Serve with boiled long grain rice.

ROAST PORK TENDERLOIN WITH MUSTARD-TARRAGON SAUCE

Steps:

• Mix wine, garlic, oil, rosemary, thyme, and allspice in large resealable plastic bag. Add pork and turn to coat. Marinate at least 30 minutes and up to 1 hour, turning bag occasionally.
• Preheat oven to 375°F. Remove pork from marinade and place on rack on rimmed baking sheet; discard marinade. Spread 3 tablespoons mustard all over pork. Roast until thermometer inserted into thickest part of pork registers 145°F, about 25 minutes. Transfer pork to platter and let stand 10 minutes.
• Meanwhile, boil cream, broth, tarragon, and remaining 2 tablespoons mustard in heavy medium saucepan until reduced to 1 cup, whisking occasionally, about 10 minutes. Season sauce to taste with pepper.
• Slice pork crosswise into rounds and serve with sauce.