Velouté Sauce with Tarragon for Grilled White Meat and Fish
Sauces and Marinades • French
Description
Especially good with grilled fish or dishes made with white meat.
Ingredients
- Shallot 4 pieces
- Thyme 1 sprig
- Butter 0 oz
- Dry White Wine 10 fl oz
- White Vermouth 5 fl oz
- Chicken Broth 15 fl oz
- 10% cream 15 fl oz
- Tarragon 1 tablespoon
Step-by-Step Guide
Step 1
In a saucepan, place the shallots, thyme (if using), and butter, and cook over low heat until softened. Add the wine and vermouth. Increase the heat and bring to a boil, stirring.
Step 2
Reduce the heat and simmer at a bubbling boil, uncovered, for about 25 minutes or until the liquid is reduced by 2/3 to a syrup-like consistency, stirring occasionally.
Step 3
Pour in the broth, stir, and bring back to a boil. Cook everything covered over high heat for 20 minutes until the liquid is reduced by half.
Step 4
Add the cream and stir. Bring back to a boil, then reduce the heat and simmer, uncovered, until the sauce is reduced by half and thickened.
Step 5
After reducing, the sauce should be thick enough to coat the back of a spoon. If it is too runny, reduce it further for another 5 minutes.
Step 6
Stir in 1 tablespoon of finely chopped tarragon into the finished sauce.
Step 7
Before serving, strain the sauce through a fine sieve. If you do not plan to serve immediately, keep the sauce warm in a bain-marie or steamer.
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