See Also: Sauces and Marinades
Cornichon Tarragon Sauce
From Dorothy McNett's Recipe Book at www.dorothymcnett.com.
1/2 cup unsalted butter, softened
1/3 cup dijon mustard
3/4 cup minced shallot or green onion
2 cups white wine
1/4 cup minced fresh tarragon
1/4 cup heavy cream
10-15 cornichons, cut into julienne strips
In food processor with steel chopping blade in place, cream the butter and mustard. Set aside. In saucepan, combine wine, shallots, and tarragon and cook to reduce to 1/2 cup. Add the cream and pickles, reduce to low, and whisk in mustard butter. Season with salt and pepper and serve with roast.
Recipe created 1994-07-14.
Web programming by Paul McNett (Dorothy's son), using the Dabo framework.