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Mustard Tarragon Butter Sauce
Description
This silky, luxurious sauce with fresh tarragon and the subtle tang of mustard will make a masterpiece of your roasted or sautéed chicken.Ingredients
Serves
6
- 2 tablespoons unsalted butter
- 3 tablespoons minced shallots
- 1/2 cup dry vermouth
- 1/4 cup heavy cream
- 1 1/2 ounces Glace de Poulet Gold®
- 2 teaspoons chopped fresh tarragon
- 1/2 teaspoon Dijon mustard
- 1 cup cold unsalted butter, cut into tablespoon-size pieces
- Ground white pepper and salt
Methods/steps
- Melt the 2 tablespoons of butter in a saucepan over medium heat. Add the shallots and sauté them until they're translucent, about 5 minutes. Add the vermouth, bring the mixture to a boil and reduce until the shallots are barely wet. Add the cream and simmer until the liquid is reduced by half.
- Add Glace de Poulet Gold®, whisking until it dissolves. Add the tarragon and mustard and whisk to blend.
- Reduce the heat and whisk in the cup of cold butter 1 tablespoon at a time, swirling constantly to incorporate the butter slowly into the sauce. (The sauce will break if it's boiled rapidly.)
- Season to taste with white pepper and salt.
Additional Tips
Butter sauces do not reheat well. If you want to make the sauce a few hours ahead, warm a thermos with boiling water, discard the water, and store your sauce in the thermos until you're ready to serve it.