Lemon-Tarragon Sauce


  • 1/3 tarragon vinegar
  • 1/4 shallots, minced
  • 2 tablespoons fresh lemon juice
  • 1/4 teaspoon dried whole tarragon
  • 1 cup butter or margarine, softened


Combine first 4 ingredients in saucepan. Cook over medium heat, stirring occasionally, until mixture reduces to 2 tablespoons. Add butter, 1 tablespoon at time, stirring constantly with wire whisk. Cook until mixture thickens slightly. Yield: 1 cup.


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