Mustard Tarragon Beurre Sauce
makes approximately 4 - 6 servings
Here you have a simple but delicious pan sauce that can be served with grilled boneless chicken breasts or a fresh piece of fish.
Ingredients:
- 8 oz. Butter, unsalted
- 3 Tbs. Shallots, minced
- 1/2 cup Vermouth, dry
- 1/4 cup Heavy Cream
- 1.5 oz. Glace de Poulet Gold®
- 1/4 tsp. Fresh Tarragon, chopped
- 1/2 tsp. Dijon Mustard
- White Pepper
- Salt
Procedure:
Sauté shallots in 1 oz. of butter. Add vermouth and reduce until shallots are barely wet. Add cream and reduce by half. Add Glace de Poulet Gold and whisk until dissolved.
Add tarragon and mustard. Stir in remaining butter a half ounce at a time swirling constantly to incorporate the butter slowly into the sauce. Sauce will break if boiled too rapidly.
Add salt and white pepper to taste. Serve over grilled chicken or fish.
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