Tarragon Sauce Recipe


2 branches of tarragon

1 bunch of parsley

1 lemon juice

1/2 litre of broth

50 g butter

50 g flour

salt and pepper

A recipe for tarragon sauce.

Make a brown roux with the flour diluted in butter.

Simmer until a hazelnut colour is obtained.

Moisten with the stock and continue cooking over very low heat.

Before serving, add the chopped parsley and tarragon and the lemon juice.

Check the seasoning.

Serve the tarragon sauce hot.

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