Tarragon Sauce for Chicken
Hot Herbs Savoury
fl.oz Chicken Stock
fl.oz. Crème Fraîche
tbsp Fresh Tarragon, chopped
Melt 50g/2oz of the butter in a saucepan and add the flour. Cook for 1-2
minutes without browning.
Add the stock little by little and continue cooking until the sauce thickens.
Remove from heat.
In a bowl, mix the Crème Fraîche with the egg yolks.
Carefully add the sauce to the Crème Fraîche mixture, whisking all the time
then put the sauce back into the saucepan and
whisk in the remaining butter over a
very low heat. Do not boil.
Stir in the Tarragon and season with salt and pepper.
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