Tarragon Sauce

Name: Tarragon Sauce
Ingredients: 12 leaves Fresh tarragon leaves (Original calls for a dozen; use more for stronger flavor if desired); 2 cups Beef or Chicken Stock (Use a rich, dark stock for best results); 2 tbsp Butter; 2 tbsp All-purpose flour; 2 cups Water (For blanching tarragon); 0.5 tsp Salt (Adjust to taste); 0.25 tsp Black pepper (Freshly ground)

A classic savory herb sauce made by stewing blanched fresh tarragon leaves in a rich stock thickened with a nutty brown roux. Ideal for serving with poultry or beef.

Ingredients

12 leaves Fresh tarragon leaves (Original calls for a dozen; use more for stronger flavor if desired)
2 cups Beef or Chicken Stock (Use a rich, dark stock for best results)
2 tbsp Butter
2 tbsp All-purpose flour
2 cups Water (For blanching tarragon)
0.5 tsp Salt (Adjust to taste)
0.25 tsp Black pepper (Freshly ground)

Instructions

1Bring a small pot of water to a boil. Prepare a bowl of ice water. Drop the tarragon leaves into the boiling water for 15-30 seconds, then immediately transfer them to the ice water to stop cooking and preserve color.
2Drain the tarragon leaves well, pat dry with a paper towel, and chop them finely.
3In a saucepan over medium heat, melt the butter. Add the flour and stir constantly. Cook until the mixture turns a nutty brown color (about 5-8 minutes). Be careful not to burn it.
4Gradually whisk in the stock to the brown roux, ensuring no lumps form. Bring the mixture to a gentle simmer.
5Add the chopped blanched tarragon to the simmering sauce. Let it stew gently for about 10 minutes to infuse the flavor. Season with salt and pepper to taste before serving.