Tarragon sauce
This is a very nice full bodied sauce to go with most chicken dishes or just over a plain chicken breast.
Ingredients
Serves: 10
- 225ml chicken stock
- 1 garlic clove, finely chopped
- 1 tbsp dried tarragon
- 175ml double cream
- 1 tbsp chopped fresh tarragon
- salt & pepper
Method
Prep:5min ›
Cook:10min ›
Ready in:15min
- Add stock, garlic and dried tarragon to a saucepan, bring to the boil and reduce heat for 5 mins.
- Bring back to the boil until reduced bt two-thirds.
- Stir in cream and boil until reduced by half. Stir in fresh tarragon and season. Serve with chicken.
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Reviews & ratings
Average global rating:
(3)
Reviews in English (3)
Lovely. To make it lower in fat I substituted the double cream for creme fraiche. - 03 Oct 2011
Really delicious. I used creme fraiche instead of cream after which I reduced on a medium heat instead of boiling. I didn't have fresh tarragon (only freeze dried) and didn't use the garlic clove because the sauce was for fish cakes. I was thrilled that there wasn't even a hint of the strong creme fraiche taste. Great recipe. - 25 Aug 2013
Very nice used it as a pasta and chicken sauce. Had to use tarragon paste instead of dried tarragon if you have to do this 1 tea spoon is enough. I personally prefer creme freche to double cream but i feel this is personal preference. - 06 Aug 2014