Named after its inventor Nathaniel Gubbins, the original sauce dates back to the early 1900s. It was rich in butter and cream; this is a lighter version that retains the same sharp flavour.
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8 chicken drumsticks
Oil for brushing
Salt and black pepper
2 tablespoons English mustard
2 tablespoons tarragon vinegar
85g (3oz) low-fat fromage frais
15g (½ oz) butter
4 sprigs of tarragon to garnish
Method Prep:10min › Cook:15min › Ready in:25min
Slash the drumsticks at intervals with a sharp knife. Brush lightly with oil, sprinkle with salt and pepper and cook under a medium-hot grill for 12-15 minutes, turning often, until golden brown and cooked through.
Meanwhile, whisk together the mustard, vinegar and fromage frais. Melt the butter in a small pan, remove from the heat, then whisk it into the fromage frais and mustard mixture. Add salt and pepper to taste.
Serve the grilled chicken, skinned if desired, topped with tarragon, with a bowl of the warm sauce for dipping. Accompany with char-grilled courgettes and mashed potato.