Sauce à L'Estragon (Tarragon Sauce) is a traditional French recipe for a classic sauce of chicken stock thickened with a flour roux that's flavoured with tarragon and finished with cream and which is typically served with fowl-based dishes. The full recipe is presented here and I hope you enjoy this classic French version of: Tarragon Sauce (Sauce à L'Estragon).
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Ingredients:
2 tbsp butter
2 tbsp flour
450ml strong chicken stock
60g tarragon, very finely chopped
2 tbsp cream
salt and black pepper, to taste
Method:
Melt the butter over a low flame. Stir-in the butter to make a roux and cook for about 2 minutes, or until the mixture starts to colour. Add the stock a little at a time, whisking into the roux until smooth. Season to taste and cook gently for 10 minutes, until the sauce thickens.
Add the tarragon to a pestle and mortar and grind to a paste. Add the tarragon to the sauce then take off the heat, stir-in the cream and serve.
Tarragon (and by extension this sauce) works as an accompaniment to most fowl-based dishes.
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