Name: Tarragon Sauce
Total time: 50 min
Yield: 16
Cuisine: American
Ingredients: cider vinegar; shallots; fresh tarragon; sherry; beef broth; cornstarch; mustard; honey; butter

Ingredients

1/2 cup apple cider vinegar
1/4 cup minced shallots
3 tablespoons finely chopped fresh tarragon or 4 teaspoons dried tarragon
2 cups + 1 tablespoon dry sherry, divided
1 can (14 to 14-1/2 ounces) low sodium beef broth
2 teaspoons cornstarch
2 tablespoons coarse-grain Dijon-style mustard
4 teaspoons honey
2 teaspoons unsalted butter, cold

Preparation

Step 1

Combine vinegar, shallots and tarragon in medium skillet; bring to a boil. Reduce heat to medium low and simmer until reduced to 1/3 cup.
Step 2

Add 2 cups sherry and broth; bring to a boil. Reduce heat and simmer 25 to 30 minutes or until reduced to 1 cup.
Step 3

Dissolve cornstarch in 1 tablespoon dry sherry. Add cornstarch mixture to skillet stirring constantly; cook and stir about 1 minute until sauce is slightly thickened. Whisk in mustard and honey. Remove from heat; whisk in butter. Serve warm.

Nutrition Information

Nutrition information per serving: 65.1 Calories; 4.5 Calories from fat; 0.5g Total Fat (0.3 g Saturated Fat; 0.1 g Monounsaturated Fat;) 1.8 mg Cholesterol; 291.6 mg Sodium; 4.8 g Total Carbohydrate; 0.1 g Dietary Fiber; 0.3 g Protein; 0.1 mg Iron; 0 mg NE Niacin; 0 mg Vitamin B₆; 0 mcg Vitamin B₁₂; 0 mg Zinc; 0.1 mcg Selenium; 0.4 mg Choline.

50

16

9

Ingredients

Preparation

Step 1

Step 2

Step 3

Nutrition Information

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Ingredients

Preparation

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Step 2

Step 3

Nutrition Information

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