tarragon champagne sauce

tarragon champagne sauce

Ingredients

  • 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


Directions

  1. 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
tarragon champagne sauce, recipe PT15M PT1H 5 455 calories

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