French tarragon sauce
French tarragon sauce
Equipment
- 1 Large frying plan
- 1 Chef Knife
Ingredients
- 25 g Flora plant butter
- 1 Onion
- 4 garlic cloves
- 50 ml White wine
- 200 ml Oatly whippable cream (or standard double cream)
- 1 tsp Dijon Mustard
- 2 tbsp Chopped French Tarragon
- Salt and Pepper
Instructions
1. Prepare the ingredients
- Chop the onion into small pieces and crush the garlic
- Remove the tarragon leaves from the stem and chop into small bits
2. Cook the ingredients
- Fry the garlic and onion for about 30 seconds
- Add the wine and cook for another 30 seconds
- Then add the cream, mustard and salt and pepper. Simmer on a low heat for about 10 to 15 minutes until the sauce has thickened.
3. Finalise the tarragon sauce
- Add the chopped tarragon and gently simmer for another 30 seconds.
- Pour into a jug and serve with your meal
Video
Nutrition
How to use French Tarragon sauce
Goes great with all types of meat as well as salmon. The picture above shows it being used on Chicken goujons and crispy potatoes.
Or you can pour it over roast potatoes, sauteed potatoes or chips. As well with vegetables like green beans.
.
3 items that make a difference
Item 1 – The type of Tarragon you use
There are 3 different types of tarragon – French, Mexican and Russian.
French Tarragon has much more taste then the other 2 varieties. For example if you use Russian tarragon you will need to use at least 4 times as much for the same flavour..
French tarragon is very easy to grow at home.
For example the picture on the right shows French Tarragon growing on a bedroom window sill in a pot, and will grow quite quickly.
It’s quite small in the picture simply because I tend to cut it back often for use in recipes.
Item 2 – The type of cream & butter you use
A key element of tarragon sauce is butter & cream.
Usually it is made using double cream, but I made it using Oatly whippable cream which is dairy free, can be used like double cream and great if you are lactose intolerant.
Similarly I used Flora Plant butter and was surprised just how similar the taste is to standard butter.
Will be using the plant butter a lot more in other recipes
Item 3 – The type of garlic you use
If you buy garlic in a supermarket then this is likely to be softneck garlic. This type is a good all-purpose garlic that will work in almost any dish.
In the recipe video below I used this type of standard garlic that is sold in most shops.
However if you can try to use Messidrome Garlic – pictured on the right.
You might be able to find it in farmers markets or specialist shops. I didn’t use it because mine wasn’t ready yet and it’s simply not for sale anywhere locally.
Have you made the recipe?
Would love to hear what you thought of it
Comments
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