Tarragon Butter Sauce Recipe - Cooking Index
Tarragon Butter Sauce Recipe - Cooking Index
This sauce is excellent over chicken, shrimp, fish, or steamed vegetables. Nutritional Analysis Per Serving: Calories 50; Fat (grams) 3; Percent calories from fat 54; Percent polyunsaturated 9; Percent saturated 36; Percent monounsaturated 9; Cholesterol (milligrams) 8; Sodium (milligrams) 60; Protein (grams) 3; Carbohydrate (grams) 3; Fiber (grams) trace.
Type: Low Fat| 1 tablespoon | 15ml | Butter |
| 1 tablespoon | 15ml | Flour |
| 1 cup | 237ml | Unsalted chicken stock |
| 1 tablespoon | 15ml | Finely-chopped fresh tarragon |
| (or 1 tspn dried tarragon) | ||
| 1 teaspoon | 5ml | Fennel seed |
Warm butter in a small heavy saucepan over medium heat until butter melts and is foamy. Whisk in flour and cook for about two minutes until mixture is light tan. (Stir continuously -- do not let mixture burn.) Add chicken stock and bring it to a slow boil, stirring until thickened. Remove from heat. Add tarragon and fennel.
This recipe yields 1 cup for 4 servings.
Source:
Mayo Clinic's Virtual Cookbook at http://www.mayohealth.org
Average rating:
10 (3 votes)
Submit your rating:
Click a star to rate this recipe.