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Receta Lemon Tarragon Sauce
by Charlene Cole Ribaudo

Lemon Tarragon Sauce
Calificación: 4/5
Avg. 4/5 1 voto
Tiempo de Prep: Francia French
Tiempo para Cocinar: Raciónes: 4

Ingredientes

  • 1/2 a large onion sliced thin
  • 4 Tbsp organic butter
  • 1.5 Tbsp fresh minced tarragon
  • 1/2 lemon juiced and zested or one full small lemon
  • 5-7 button mushrooms sliced
  • coarse sea salt to taste
  • fresh ground pepper to taste
  • 2-3 Tbsp APF (all purpose flour)
  • 6-8oz. of organic chicken broth
  • 1/4 to 1/3 organic heavy cream depending on how thick you like your sauce.

Direcciones

  1. In the pan you seared your meat sweat your onions with salt and 2 tbsp butter until soft – about 7 minutes over low flame.
  2. Add sliced mushrooms – cook for one minute
  3. Add minced tarragon, lemon juice and lemon zest, stir and cook 2 minutes
  4. Add 6 oz of chicken broth and increase flame to medium and cook until just starting to bubble
  5. combine flour and remaining butter with a fork on your board and slowly add bit by bit to your sauce. Stir each forkful fully into the liquid.
  6. Add pepper and reduce heat to a low simmer. Your sauce should be fairly thick. At this point you can add your seared meat to the sauce, cover and cook until meat is at the desired temperature or you can continue to the next step.
  7. If you’ve finished your meat in the sauce, remove now. Stir in cream being careful to only add enough for your desired consistency. Taste and add more Salt or Pepper if needed.