Things You'll Need:
- Tarragon or White Vinegar
- Fresh or Dried Tarragon
- Small sauté pan
- Small saucepan
- Whisk
- Roux
- Chicken Base
- Tabasco
- 1 pint heavy cream
- White Pepper
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Step 1
Place a small sauté pan on medium heat. Chop your fresh tarragon if needed. Pour about a quarter cup of white or tarragon vinegar into the pan and add 2 TBSP dried or 3 TBSP fresh tarragon. Allow to heat, stirring slowly. Allow the mixture to reduce until you have only wet tarragon in the pan, very little liquid should actually remain. Careful, don't let it burn. You may wish to move your pan on and off the burner as needed to control the heat. When finished, set the tarragon reduction aside to cool.
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Step 2
Place your small saucepan on medium heat, pour in your heavy cream. Add a pinch of chicken base, a couple of drops of Tabasco sauce, and just a hint of white pepper. Add tarragon reduction mixture and whisk a bit.
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Step 3
Allow the sauce to heat, whisking occasionally. Increase heat to medium high, add roux while continuing to whisk. Bring the sauce to a near boil as you thicken with roux.
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Step 4
Adjust taste by adding a splash of vinegar or tarragon vinegar. You may also add a little more chicken base if needed for a richer taste. The tarragon has a sharp flavor, you want it to stand out in the cream sauce but not overwhelm.
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Step 5
Serve with chicken or fish or anything else that seems right. Place your entree in a pool of the sauce and garnish the top with a sprig of fresh tarragon. This should give you a very classy presentation of your meal with this distinctive sauce.
