- 1 1/2 tablespoons capers
- 1 1/3 cups Champagne
- 9 tablespoons cold butter, cubed
- 2 tablespoons chopped fresh tarragon
- 1/2 lemon, juiced
- salt to taste
- Heat a large saucepan over medium heat and cook capers for 30 seconds. Pour in Champagne and cook until it is reduced by half, about 3 minutes. Whisk in butter, 1 cube at a time, until melted. Continue whisking remaining cubes of butter, reserving one. Add the last cube of butter, tarragon leaves, lemon juice, and salt. Whisk until smooth.
07/04/2019
recipepes.com
tarragon champagne sauce, recipe
PT15M
PT1H
5
455 calories
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