Tarragon Butter Sauce

Ingredients:

2 cups dry white wine
2 shallots, finely chopped
1 HerbCo fresh bay leaf
4 peppercorns, whole
2 Tbl. white wine vinegar
1 cup heavy cream
½ cup butter, chilled
1 package HerbCo fresh tarragon, minced

Directions:

  1. In 3 qt. saucepan, bring first 5 ingredients to a boil until mixture is reduced to one-quarter of original volume. Remove from heat, and remove bay leaf and peppercorns.
  2. Add cream, butter and tarragon. Heat on medium until sauce has thickened. Serve over grilled salmon, steak or steamed asparagus.

Makes approx. 2 cups

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