Best Tarragon Champagne Sauce Recipes

Champagne Sauce image

Provided by TishT

Categories Sauces

Time 35m

Yield 2 1/2 cups

Number Of Ingredients 5

1 cup veloute sauce (prev. posted-made with fish stock for fish or chicken stock for chicken)
1 cup champagne or 1 cup sparkling wine
1/2 cup sweet onions or 1/2 cup shallot, minced
1/2 cup butter, cut into pats
1 1/2 teaspoons fresh tarragon, chopped

Steps:

Place the onions and champagne into a sauce pan and bring it to a low boil and cook until it is reduced by half.
While the champagne and onions are cooking, heat but don't boil the veloute sauce.
Remove the champagne and onions from the heat and thoroughly stir in the veloute and the tarragon.
Lightly swirl the butter into the sauce and when the butter is very soft but not melted, spoon over fish or chicken (you want to have butter streaks on the sauce).

Nutrition Facts : Calories 420.2, Fat 36.9, SaturatedFat 23.4, Cholesterol 97.6, Sodium 267.8, Carbohydrate 6.2, Fiber 0.5, Sugar 2.3, Protein 1

Tarragon and Champagne Mustard image

Provided by Az B8990

Categories < 30 Mins

Time 20m

Yield 9 oz, 1 serving(s)

Number Of Ingredients 6

2 tablespoons mustard seeds
5 tablespoons champagne vinegar
110 g mustard powder
110 g soft brown sugar
1/2 teaspoon salt
50 ml extra virgin olive oil

Steps:

Soak the mustard seeds overnight in the vinegar. Pour the mixture into a blender, add the mustard powder, sugar and salt and blend until smooth.
With the motor running, gradually add the oil through the hole in the lid. Stir in the tarragon. Pour the mustard into sterilised jars, seal and store in a cool place.

Nutrition Facts : Calories 1422.5, Fat 81.3, SaturatedFat 7.9, Sodium 1213.6, Carbohydrate 154.6, Fiber 19.5, Sugar 116.1, Protein 33

Tarragon Cream Sauce image

Provided by HelenG

Categories Sauces

Time 50m

Yield 4 serving(s)

Number Of Ingredients 7

1 1/2 cups white wine
1 small yellow onion, chopped
1/4 teaspoon pepper
2 sprigs fresh tarragon, plus
1/2 tablespoon chopped fresh tarragon leaves
1 cup heavy cream
1/4 teaspoon sea salt or 1/4 teaspoon kosher salt

Steps:

In large saucepan, over med-high heat, bring wine, onion, pepper, and whole tarragon sprigs to a boil.
Reduce heat and simmer, uncovered, until mixture is reduced by at least 1/2, about 25 minutes, depending on the size of your pan.
Remove and discard the tarragon sprigs.
Add cream, reduce heat, simmer gently until slightly thickened, about 15 minutes.
Remove from heat and stir in salt and chopped tarragon.
Yummy!