Mustard Tarragon Butter Sauce
This silky, luxurious sauce with fresh tarragon and the subtle tang of mustard will make a masterpiece of your roasted or sautéed chicken.
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
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.
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.