From Dorothy McNett's Recipe Book.| Browse by Category | Browse alphabetically | Cooking Club |
See Also: Sauces and Marinades
Cornichon Tarragon Sauce
From Dorothy McNett's recipes at www.dorothymcnett.com. A fabulous sauce to make a few hours in advance to serve with roast beef, pork, or lamb.
1/2 cup unsalted butter, softened
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.