Tarragon Sauce

1. 1

   Melt 1 T butter over medium heat. Add shallots and cook until soft but not brown (less than 1 minute).

2. 2

   Add wine and gently boil uncovered until all of liquid is evaporated and shallots make a sizzle noise.

3. 3

   Mix 1/4 cup of poaching liquid or chicken broth to onions. DO NOT ADD MORE - it will be too thin.

4. 4

   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.

5. 5

   Add lemon juice and salt continuing to whisk. Turn off heat.

6. 6

   Add tarragon and parsley and onion mix to blender. Process until smooth.

* Per serving · 4 servings · Values may vary.

No additional tips available.