Do anyone have a recipe for "TARRAGON SAUCE". Thanks for lookin' in.?!


Question: creamy tarragon sauce

Ingredients
1/4 cup butter or margarine
1 tablespoon all-purpose flour
1 cup milk
1/2 cup sour cream
1 teaspoon dried tarragon
1 teaspoon dried chervil
1 teaspoon dried basil
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon ground black pepper

Instructions
Melt butter in a medium saucepan over medium heat; stir in flour. Cook 1 to 2 minutes or until flour is brown. Gradually add milk; stir until flour mixture dissolves. Continue to cook, stirring constantly, until sauce thickens. Stir in remaining ingredients. Store in an airtight container in refrigerator. Give with instructions for serving.

To serve, transfer sauce to a medium saucepan. Cook over medium heat 3 to 5 minutes or until heated through, stirring occasionally. Serve warm with meat.


Answers: creamy tarragon sauce

Ingredients
1/4 cup butter or margarine
1 tablespoon all-purpose flour
1 cup milk
1/2 cup sour cream
1 teaspoon dried tarragon
1 teaspoon dried chervil
1 teaspoon dried basil
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon ground black pepper

Instructions
Melt butter in a medium saucepan over medium heat; stir in flour. Cook 1 to 2 minutes or until flour is brown. Gradually add milk; stir until flour mixture dissolves. Continue to cook, stirring constantly, until sauce thickens. Stir in remaining ingredients. Store in an airtight container in refrigerator. Give with instructions for serving.

To serve, transfer sauce to a medium saucepan. Cook over medium heat 3 to 5 minutes or until heated through, stirring occasionally. Serve warm with meat.

Here is one.
http://www.parsleysoup.co.uk/getrecipe.p...

Bearnaise Sauce


A lot like a Hollandaise sauce, with a burst of flavor.

1/2 cup butter
3 tablespoons white wine vinegar
1 teaspoon finely chopped green onion
1 teaspoon snipped fresh tarragon or 1/4 teaspoon dried tarragon, crushed
1/4 teaspoon snipped fresh chervil or pinch dried chervil, crushed
1/8 teaspoon white pepper
4 beaten egg yolks
1 tablespoon water

Directions
Cut butter into thirds; bring it to room temperature. In a small saucepan combine vinegar, green onion, tarragon, chervil, and pepper. Bring to boiling; boil, uncovered, on high for 2 minutes or until reduced by about half.

In the top of a double boiler combine vinegar mixture, egg yolks, and water. Add a piece of the butter. Place over boiling water (upper pan should not touch water). Cook, stirring rapidly with a whisk, until butter melts and sauce begins to thicken. Add the remaining butter, a piece at a time, stirring constantly until melted. Continue to cook and stir until sauce is thickened (1 to 2 minutes more). Immediately remove saucepan from heat. If sauce is too thick or curdles, immediately whisk in 1 to 2 tablespoons hot water. Makes 3/4 cup sauce

You can get a load of different recipies for this if you go into your website.

prepare the sauce (can also be done ahead). Zest and juice the lemon. (See TIP, below) Chop the onion. In a small skillet, melt butter. Add onion and cook 2 minutes over medium heat (to soften, not brown). Add wine, lemon juice and zest, and cook until liquid is reduced to 3 or 4 tablespoons. Chop tarragon finely and add to sauce. Mix well and set aside.
When fish is done, spoon sauce over it and serve immediately.
TIP: to zest a lemon, remove only the yellow part of the skin. The inner white part is very bitter. Use a small sharp knife or a zester, a tool specially designed for zesting . If using a knife, finely chop the zest. Zest is easiest to remove before cutting or juicing the lemon, but juiced rinds, if frozen for 5 - 10 minutes, are easy to zest. Some cooks freeze and save their lemon rinds to always have a ready source of zest.

Easy one for you ====the French will love it-1 tin of cambells chicken soup and heated with a handful of fresh chopped tarragon---enjoy--coat it over a plump chicken supreme

TARRAGON SAUCE:

Mix in Pyrex measuring cup: 1/8 tsp. tarragon 1 tbsp. reduce calorie mayonnaise Dash of salt
Microwave uncovered on high 45 seconds, stirring every 15 seconds.

or

TARRAGON SAUCE:

Combine:

1/2 c. plain non-fat yogurt
1 tbsp. reduced calorie mayonnaise or salad dressing
1/2 fresh or 1/8 tsp. dried tarragon leaves
Dash of salt

Heat all ingredients over low heat, stirring occasionally. Do not boil.

OR

CREAMY TARRAGON SAUCE:

In saucepan saute: 2 tbsp. butter
Saute for 3-4 minutes.

Stir in: Dash white pepper and salt 1/4 tsp. dried tarragon 1 c. milk

Cook until thickened. Stir in: 2 tbsp. wine

OR

TARRAGON SAUCE:

1/2 c. beef or chicken broth
1 tbsp. lemon juice
1 tsp. dried tarragon leaves

To make the sauce, pour the broth, lemon juice, and tarragon into skillet. Simmer, stirring for 3-4 minutes until blended and heated through.

JM





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