Tarragon Champagne sauce


    This sophisticated and delicious sauce is perfect paired with fish of any sort, especially baked or poached salmon.


    London, England, UK
    7 people made this

    Serves: 8 

    • 1 1/2 tablespoons capers
    • 350ml Champagne
    • 125g cold butter, cubed
    • 1 handful fresh tarragon leaves
    • juice of 1/2 a lemon
    • salt to taste

    Prep:10min  ›  Cook:10min  ›  Ready in:20min 

    1. In a large saucepan over medium heat, add the capers and cook for 30 seconds. Add the Champagne and reduce by half.
    2. Whisk in the butter, one cube at a time, and continue whisking till the butter is melted. Continue with remaining cubes of butter, reserving one.
    3. Finally, add the last cube of butter, tarragon leaves, lemon juice and salt to taste. Whisk until smooth. Serve!

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