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Home > Recipes > With Classic Roasted Chicken Stock
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Mustard Tarragon Beurre Sauce
Serves 6
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Ingredients:
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- 9 oz. (250 g) Butter, unsalted
- 3 T. (45 mL) Shallots, minced
- ½ c. (125 mL) Vermouth, dry
- 4 T. (60 mL) Double Cream
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¼ t. (1.25 mL) Fresh Tarragon, chopped
½ t. (2.5 mL) Dijon Mustard
White Pepper and Salt
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Sauté shallots in 30g butter. Add Vermouth and reduce until shallots are barely wet. Add cream and reduce by half. Add
Glace de Poulet Gold®
and whisk until dissolved. Add tarragon and mustard. Stir in remaining butter 15g at a time, swirling constantly to incorporate the butter slowly into the sauce. Sauce will break if boiled too rapidly. Add salt and pepper to taste. Serve over grilled chicken or fish.
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