TARRAGON SAUCE
Make and share this Tarragon Sauce recipe from Food.com.
Provided by ksenko
Categories Sauces
Time 45m
Yield 1 cups, 4 serving(s)
Number Of Ingredients 8
Steps:
- Melt 1 T butter over medium heat. Add shallots and cook until soft but not brown (less than 1 minute).
- Add wine and gently boil uncovered until all of liquid is evaporated and shallots make a sizzle noise.
- Mix 1/4 cup of poaching liquid or chicken broth to onions. DO NOT ADD MORE - it will be too thin.
- When liquid simmers over medium heat whisk in 1 T butter at a time. Wait until the previous on e almost melts before adding another.
- Add lemon juice and salt continuing to whisk. Turn off heat.
- Add tarragon and parsley and onion mix to blender. Process until smooth.
Nutrition Facts : Calories 125.2, Fat 11.7, SaturatedFat 7.3, Cholesterol 30.5, Sodium 5.5, Carbohydrate 2.6, Fiber 0.2, Sugar 0.2, Protein 0.9
SORREL TARRAGON SAUCE
Make and share this Sorrel Tarragon Sauce recipe from Food.com.
Provided by Jacques Lorrain
Categories Weeknight
Time 4h25m
Yield 1 1/2 cups
Number Of Ingredients 8
Steps:
- Mix all ingredients in medium bowl.
- Season with salt and pepper.
- Cover and chill at least 4 hours.
- (Can be prepared 1 day ahead. Keep refrigerated.)
Nutrition Facts : Calories 706.3, Fat 62.5, SaturatedFat 19.1, Cholesterol 90.3, Sodium 933.4, Carbohydrate 36.3, Fiber 0.7, Sugar 11.9, Protein 5.3
TARRAGON PAN SAUCE
Provided by Food Network
Number Of Ingredients 6
Steps:
- To skillet add minced shallot and cook over moderate heat, stirring, for 1-2 minutes, or until softened. Add vinegar, wine and tarragon. Deglaze pan, scraping up brown bits, until reduced by half. Add chicken stock (have heated so that it comes to the boil quickly). Bring to a boil. Strain sauce into a small saucepan and bring back to a boil.
TOMATO TARRAGON SAUCE
Make and share this Tomato Tarragon Sauce recipe from Food.com.
Provided by dicentra
Categories Sauces
Time 15m
Yield 3/4 cup
Number Of Ingredients 9
Steps:
- Saute shallot and garlic in oil in a small saucepan until tender; about 2 minutes.
- Add remaining ingredients and heat to boiling; reduce heat and simmer, uncovered, for about 5 minutes. Serve hot.
Nutrition Facts : Calories 236.5, Fat 6.7, SaturatedFat 0.9, Sodium 852.2, Carbohydrate 43.8, Fiber 5.1, Sugar 23.4, Protein 6
SALMON WITH SORREL SAUCE
Provided by Bryan Miller And Pierre Franey
Categories dinner, main course
Time 45m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a saucepan over high heat combine shallots, wine and vermouth. Cook until mixture is almost evaporated. It should have a syrupy consistency. Add cream and bring mixture to a simmer. Cook, stirring frequently, for 30 minutes. Remove from heat and strain sauce through a fine sieve into a clean saucepan.
- Tear sorrel into thumb-size pieces and drop into sauce. Add lemon juice, salt and pepper to taste, and cook briefly, stirring. Remove from heat and keep warm.
- Cut salmon in half widthwise. Then halve each piece, leaving four portions. Pound each piece lightly with the back of saucepan to make surface even.
- Season salmon on skin side with salt and pepper. Cook fillets in a nonstick pan over medium-high heat for 30 seconds. Flip and cook another 30 seconds.
- Distribute sorrel sauce evenly over center of 4 warm serving plates. Place a salmon fillet over each, arranging some sorrel strands around them. Serve immediately.
Nutrition Facts : @context http, Calories 483, UnsaturatedFat 14 grams, Carbohydrate 11 grams, Fat 34 grams, Fiber 2 grams, Protein 20 grams, SaturatedFat 16 grams, Sodium 679 milligrams, Sugar 4 grams
TARRAGON TARTAR SAUCE
Tartar sauce made at home stands far apart from the jarred kind. This herbed version is perfect for dunking fried shrimp -- and more.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Yield Makes 1 1/4 cups
Number Of Ingredients 7
Steps:
- Stir together mayonnaise, relish, lemon juice, capers, tarragon, salt, and pepper in a medium bowl.
HORSERADISH SAUCE, WITH TARRAGON
Provided by Moira Hodgson
Categories easy, condiments
Time 5m
Yield 10 servings
Number Of Ingredients 6
Steps:
- Combine the horseradish, sour cream, mustard and tarragon leaves in a bowl. Mix thoroughly and add vinegar to taste. Season with salt and pepper.
- Put the sauce in two small bowls.
SORREL SAUCE
Provided by Nancy Harmon Jenkins
Categories condiments
Time 10m
Yield 2 cups
Number Of Ingredients 7
Steps:
- Chop sorrel finely.
- Combine the other ingredients in a blender or food processor. Add sorrel and blend or process briefly, just until smooth. Refrigerate until ready to serve with the tomatoes - 2 to 3 hours or overnight.
Nutrition Facts : @context http, Calories 159, UnsaturatedFat 11 grams, Carbohydrate 5 grams, Fat 15 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 4 grams, Sodium 125 milligrams, Sugar 2 grams
PECAN-CRUSTED SALMON WITH SORREL SAUCE
Categories Leafy Green Herb Bake Low Carb Pecan Salmon Summer Bon Appétit
Yield Serves 4
Number Of Ingredients 13
Steps:
- For Sauce:
- Combine sorrel, wine and shallots in heavy small saucepan. Stir over medium heat until sorrel wilts, about 2 minutes. Add cream and lime juice. Boil until reduced to sauce consistency, about 12 minutes. Transfer sauce to blender. Purée until almost smooth. Return sauce to same saucepan. Season with ground white pepper and salt.
- For Fish:
- Finely grind pecans, tarragon and basil in processor. Blend in butter. Season with salt and pepper. Transfer to small bowl. (Sauce and nut mixture can be made 1 day ahead. Cover separately and chill. Let nut mixture stand at room temperature 30 minutes before using.)
- Preheat oven to 350°F. Oil large baking sheet. Arrange salmon on prepared sheet. Sprinkle lightly with salt and pepper. Spoon equal amount of nut mixture over top of each fillet.
- Bake salmon until cooked through, about 20 minutes.
- Meanwhile, bring sauce to simmer.
- Using spatula, transfer salmon to plates. Spoon sauce around fish.
LEMON SOLE WITH SORREL SAUCE
The lemony flavour of sorrel pairs perfectly with fish. Try it with skinned megrim or Dover sole on the bone too
Provided by Good Food team
Categories Dinner, Main course
Time 20m
Number Of Ingredients 5
Steps:
- Heat oven to 200C/180C fan/gas 6. Lay fish, skin-side-down, in an ovenproof dish. Season, dot with butter and pour over the wine. Place fish in the oven for 10 mins until just cooked, then lift onto a warm plate.
- Working very quickly, pour the juices from the dish into a small saucepan with the crème fraîche, boil until slightly thickened, then stir through the sorrel until just wilted. Spoon over the fish before serving. Buttered new potatoes on the side are a must.
Nutrition Facts : Calories 343 calories, Fat 17 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 4 grams sugar, Protein 36 grams protein, Sodium 0.66 milligram of sodium
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