JAS_OH1
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This is a versatile sauce that goes especially well with fish, chicken, and eggs. It was quite simple to prepare and only took me about 20 minutes from start to finish.
Ingredients:
2 tbsp butter
1/2 shallot, slivered
The juice of 1/2 lemon, plus zest
1/4 cup white wine (I used sauvignon blanc)
1/4 cup chicken stock or broth
1/4 cup heavy cream
1 tbsp tarragon
Sea salt, to taste
Preparation method:
Melt butter in a small sauce pan. Add the shallots and sweat them a bit on medium heat. Add the lemon juice and zest, chicken stock/broth, and white wine.
Cook for about 10 minutes, then remove from heat and add the cream. Use an immersion blender or food processor and blend the sauce until creamy and smooth. Return to the stove, add the tarragon, and simmer on low heat until it reaches the desired consistency. Salt to taste.
Notes: I wanted a slightly thinner sauce to go over the chicken thighs and vegetables I prepared last night. It had thickened up considerably when I used it to "poach" eggs this morning.
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