Creamy Tarragon and Vinegar Sauce (estimated preparation time 5 minutes)

As promised at the beginning of March, here’s a recipe idea using pickled tarragon sprigs that you can make at home in just a few minutes. It’s an original recipe idea to change things up from traditional sauces.

Ingredients (serves 2 to 3)

• 1 tablespoon tarragon vinegar (from your jar)
• 1 to 2 sprigs of tarragon in vinegar
• 100 ml (about ⅓ cup) crème fraîche (liquid or thick)
• 1 shallot (optional but recommended)
• 10 g (1 tbsp) butter
• Salt, pepper
• (Optional) a little chicken stock or meat cooking juices

Preparation

1. Melt the butter
In a small saucepan, gently melt the butter.
2. Sauté the shallot
• Finely chop the shallot.
• Cook it until soft and translucent (without browning).
3. Deglaze with tarragon vinegar
• Pour in the tablespoon of tarragon vinegar.
• Let it reduce for 20–30 seconds to soften the acidity.
4. Add the cream
• Add the cream and stir.
• Simmer gently for 2 minutes.
5. Add the tarragon
• Take a sprig from the jar and pat it dry lightly.
• Chop the leaves and add them to the sauce.
6. Season
Salt and pepper to taste — and it’s ready!
(If you like, add a splash of meat juices for extra flavor.)

What to serve this sauce with?

• Roasted or sautéed chicken
• Salmon or cod fillet
• Veal cutlets
• Steamed potatoes
• Poached eggs or omelette

Tell us what you think after you’ve tried it!