Tarragon Sauce
Similar to a classic béarnaise, this spring herb sauce gets a flavor boost from Dijon mustard
Cook Time: 50 Minutes
Servings: 16
Ingredients: 9
Ingredients
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
65 Calories
0.3g SAT FAT
0g PROTEIN
0.1 mg IRON
0 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
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.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
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