ChatterBank3 mins ago
Tarragon sauce
4 Answers
I recently had a fantastic tarragon sauce with a fillet steak in a restaurant and was wondering if anyone would have a similar recipe I could try?
Answers
Best Answer
No best answer has yet been selected by starship255. Once a best answer has been selected, it will be shown here.
For more on marking an answer as the "Best Answer", please visit our FAQ.Try mixing white wine vinegar, fresh lemon juice, butter and tarragon in a pan, warm through and serve over meat.
You can stir in a mustard like dijon too, add garlic, add olive oil - no real hard and fast rules with this sort of thing. Make a cream sauce with a little oil, cream, tarrgon, pepper, garlic and white wine vinegar all blended.
Make a marinade as well - mix up olive oil, fresh tarragon, mustard powder, salt. pepper, lemon juice, white wine and garlic. Combine it all and pour over meat. Leave as long as possible to marinade.
You can stir in a mustard like dijon too, add garlic, add olive oil - no real hard and fast rules with this sort of thing. Make a cream sauce with a little oil, cream, tarrgon, pepper, garlic and white wine vinegar all blended.
Make a marinade as well - mix up olive oil, fresh tarragon, mustard powder, salt. pepper, lemon juice, white wine and garlic. Combine it all and pour over meat. Leave as long as possible to marinade.
Tarragon Sauce
Recipe courtesy Gourmet Magazine
4 large bunches fresh tarragon (about 1 ounce total)
2 large bunches fresh chives (about 2/3 ounces)
2 large shallots
1 1/2 cups fresh flat-leaf parsley
2 cups mayonnaise
2/3 cup rice vinegar (not seasoned)
4 teaspoons Dijon mustard
Kosher salt and freshly ground black pepper
Pick enough tarragon leaves to measure 1 cup (do not pack). Chop enough chives to measure 2/3 cup. Coarsely chop shallot. In a food processor puree tarragon, chives, and shallot with remaining sauce ingredients until smooth and season with salt and pepper. (Sauce may be made 1 day ahead and chilled, covered. Bring sauce to cool room temperature before serving.)
Recipe courtesy Gourmet Magazine
4 large bunches fresh tarragon (about 1 ounce total)
2 large bunches fresh chives (about 2/3 ounces)
2 large shallots
1 1/2 cups fresh flat-leaf parsley
2 cups mayonnaise
2/3 cup rice vinegar (not seasoned)
4 teaspoons Dijon mustard
Kosher salt and freshly ground black pepper
Pick enough tarragon leaves to measure 1 cup (do not pack). Chop enough chives to measure 2/3 cup. Coarsely chop shallot. In a food processor puree tarragon, chives, and shallot with remaining sauce ingredients until smooth and season with salt and pepper. (Sauce may be made 1 day ahead and chilled, covered. Bring sauce to cool room temperature before serving.)
put some chopped shallots in a pan with some fresh tarragon and 75 ml white wine vinegar and peppercorns.
while thats reducing put a glass bowl over some water. in bottom place an egg yoke and dijon mustard. bit by bit add cubes of butter about the size of a die/dice and whisk. after its melted add another and so on. after 5 pieces of butter add the reduced vinegar, leaving behind the bits. squeeze the juice out the shallots though. keep adding butter and whisking until you have a hollandaisie sauce.
perfect for steak
while thats reducing put a glass bowl over some water. in bottom place an egg yoke and dijon mustard. bit by bit add cubes of butter about the size of a die/dice and whisk. after its melted add another and so on. after 5 pieces of butter add the reduced vinegar, leaving behind the bits. squeeze the juice out the shallots though. keep adding butter and whisking until you have a hollandaisie sauce.
perfect for steak