FRESH TARRAGON SAUCE RECIPES
TARRAGON CREAM SAUCE RECIPE - FOOD.COM
A rich, creamy sauce. Use over chicken, fish, pasta, salad or vegetables. If you don't have fresh tarragon, substitute with dill, basil, or chives.
Total Time 50 minutes
Prep Time 10 minutes
Cook Time 40 minutes
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In large saucepan, over med-high heat, bring wine, onion, pepper, and whole tarragon sprigs to a boil.
- Reduce heat and simmer, uncovered, until mixture is reduced by at least 1/2, about 25 minutes, depending on the size of your pan.
- Remove and discard the tarragon sprigs.
- Add cream, reduce heat, simmer gently until slightly thickened, about 15 minutes.
- Remove from heat and stir in salt and chopped tarragon.
- Yummy!
Nutrition Facts : Calories 286.2, FatContent 22, SaturatedFatContent 13.7, CholesterolContent 81.5, SodiumContent 172.9, CarbohydrateContent 5.8, FiberContent 0.3, SugarContent 1.7, ProteinContent 1.5
TARRAGON TARTAR SAUCE RECIPE | ALLRECIPES
My mother and I always judge a seafood restaurant by their tartar sauce. Well, here's one that will make any fried halibut jump for joy! It's worth the extra ingredients and fuss.
Provided by DKLEVINSON
Categories Side Dish Sauces and Condiments Sauces Tartar Sauce
Total Time 4 hours 20 minutes
Prep Time 20 minutes
Yield 5 1/2 cups
Number Of Ingredients 9
Steps:
- Stir together the mayonnaise, pickles, egg, shallot, capers, tarragon, mustard, parsley, and lemon juice in a bowl. Refrigerate 4 to 8 hours before serving.
Nutrition Facts : Calories 80 calories, CarbohydrateContent 1.4 g, CholesterolContent 13.4 mg, FatContent 8.2 g, ProteinContent 0.4 g, SaturatedFatContent 1.3 g, SodiumContent 128.9 mg, SugarContent 0.7 g
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CHICKEN WITH TARRAGON SAUCE RECIPE: HOW TO MAKE IT
This is comfort food at its finest. I cook it at least once a week and usually serve it with homemade mashed potatoes and sautéed fresh green beans. —Cher Schwartz, Ellisville, Missouri
From tasteofhome.com
Reviews 4.9
Total Time 30 minutes
Category Dinner
Calories 370 calories per serving
From tasteofhome.com
Reviews 4.9
Total Time 30 minutes
Category Dinner
Calories 370 calories per serving
- Pound chicken breasts with a meat mallet to 1/2-in. thickness. Sprinkle chicken with 1/2 teaspoon salt and pepper., In a large skillet, heat butter and oil over medium heat. Add chicken; cook 4-5 minutes on each side or until no longer pink. Remove chicken from pan; keep warm., Add shallot to same pan; cook and stir over medium heat until tender. Add cream, stirring to loosen browned bits from pan. Increase heat to medium-high; cook until slightly thickened. Stir in 2 teaspoons tarragon, lemon juice and remaining salt. Serve with chicken. Sprinkle with remaining tarragon.
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TARRAGON TARTAR SAUCE RECIPE | ALLRECIPES
My mother and I always judge a seafood restaurant by their tartar sauce. Well, here's one that will make any fried halibut jump for joy! It's worth the extra ingredients and fuss.
From allrecipes.com
Reviews 4.8
Total Time 4 hours 20 minutes
Category Side Dish, Sauces and Condiments, Sauces, Tartar Sauce
Calories 80 calories per serving
From allrecipes.com
Reviews 4.8
Total Time 4 hours 20 minutes
Category Side Dish, Sauces and Condiments, Sauces, Tartar Sauce
Calories 80 calories per serving
- Stir together the mayonnaise, pickles, egg, shallot, capers, tarragon, mustard, parsley, and lemon juice in a bowl. Refrigerate 4 to 8 hours before serving.
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Total Time 10 minutes
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- Drain the pasta, then toss with the tomato sauce and about 3 tbsp. goat cheese. Divide among 4 bowls; season with salt and pepper, drizzle with EVOO and top with the remaining goat cheese.
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Tarragon doesn't get enough love. Most people know it only in its dried form, and administered with a heavy hand. But a few sprigs of fresh tarragon can be lovely. It's a traditional component of the mixture called fines herbes, contributing sweetness and an almost anise-like flavor. It happily finds its way into salads, vinaigrettes, and homemade mayonnaise, and it is often the herb of choice for chicken or fish. Tarragon is especially well suited for these braised chicken thighs, complementing the white wine and crème fraîche.
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- Spoon the sauce over the chicken, garnish with tarragon leaves, and serve.
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- Wipe out the pan. Put the pan over moderately low heat and add the wine. Boil until reduced to approximately 2 tablespoons, 1 to 2 minutes. Reduce the heat to the lowest setting. Whisk the remaining 4 tablespoons butter into the wine. The butter should not melt completely but just soften to form a smooth sauce. Add the remaining 1/2 teaspoon salt, the lemon zest, and the tarragon. Pour the sauce over the scallops.
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Reviews 4
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Total Time 5 minutes
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Add the water, any steak resting juices and the chicken-style stock powder (see ingredients). Bring to the boil, then reduce the heat to medium and simmer for 2 minutes. Add the butter (for the sauce) and whisk to combine. Remove from the heat, then stir through the tarragon. Slice the premium fillet steak.
From hellofresh.co.nz
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