Cornichon Tarragon Sauce Recipe

From Dorothy McNett's Recipe Book.

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See Also: Sauces and Marinades

Cornichon Tarragon Sauce

From Dorothy McNett's recipes at A fabulous sauce to make a few hours in advance to serve with roast beef, pork, or lamb.

1/2 cup unsalted butter, softened
1/3 cup dijon mustard
3/4 cup minced shallot or green onion
2 cups white wine
1/4 cup minced fresh tarragon
1/4 teaspoon sea salt, as desired
1/4 cup heavy cream or half and half
10-15 cornichons, cut into julienne strips

In bowl whisk the softened butter and the mustard to blend well. Set aside. In saucepan, combine wine, shallots, tarragon and salt and cook on medium to medium low heat to reduce to 1/2 cup. Allow to cool. Whisk in the cream, pickles, and mustard butter. Great to serve with roast beef, etc. If you use the heavy cream, it will be thicker and can be spooned out of a bowl. If you use the half and half it may be better to pour it from a gravy boat or pitcher.

Recipe created 1994-07-14.

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