Orange Tarragon Cream Sauce

1. 1

   In a saucepan, heat oil over medium heat.

2. 2

   Add the minced shallot and cook, stirring, until soft and beginning to color.

3. 3

   Add the orange juice and vinegar, increase heat and bring to the boil.

4. 4

   Cook until reduced to about 3/4 of a cup, about 5 minutes.

5. 5

   Add the cream and cook until slightly reduced, about 1 1/2 minutes.

6. 6

   Remove from heat and add the butter and tarragon.

7. 7

   Taste and adjust seasoning with salt and black pepper.

8. 8

   Cover to keep warm, stirring every minute or so.

9. 9

   Serve with fish or even poached or grilled chicken.

* Per serving · 4 servings · Values may vary.

No additional tips available.