Lemon Sauce with Tarragon Recipe

The sharpness of lemon and the mild aniseed flavor of tarragon add zest to chicken, egg or steamed vegetable dishes.

Serves 4

Ingredients

1 lemon

a small bunch of fresh tarragon

1 shallot, finely chopped

6 tablespoons white wine

1 batch Veloute sauce

3 tablespoons heavy cream

2 tablespoons brandy

salt and ground black pepper

Method:

1. Thinly pare the zest from the lemon, taking care not to remove any white pith. Squeeze the juice from the lemon and pour it into a saucepan. Discard the lemon.
2. Discard the coarse stems from the tarragon. Chop the leaves and add all but 1 tablespoon to the pan with the lemon zest and shallot. 
3. Add the wine and simmer gently until the liquid is reduced by half. Strain into a clean saucepan.
4. Add the Veloute sauce, cream, brandy and reserved tarragon. Heat through, taste and adjust the seasoning if necessary.

Cook's Tip

This sauce goes well with pieces of boned chicken breast, wrapped with bacon and grilled or pan-fried. 

Source: France, Christine. 2007. The Complete Guide to Make Sauces. Hermes House: London.