Orange Tarragon Cream Sauce
A favorite of ours which goes well with any type of fish, particularly flaky white fish.
Yield
4 servingsPrep
5 minCook
10 minReady
15 minTrans-fat Free, Low Carb, Sugar-Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | teaspoons |
olive oil
|
|
| 1 | each |
shallots
minced |
*
|
| 1 | cup |
orange juice
fresh |
|
| 3 | tablespoons |
white wine vinegar
or champagne vinegar |
|
| ¼ | cup |
heavy whipping cream
|
|
| 2 | tablespoon |
butter, unsalted
|
|
| 1 | tablespoon |
tarragon leaves
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1E+1 | ml |
olive oil
|
|
| 1 | each |
shallots
minced |
*
|
| 237 | ml |
orange juice
fresh |
|
| 45 | ml |
white wine vinegar
or champagne vinegar |
|
| 59 | ml |
heavy whipping cream
|
|
| 3E+1 | ml |
butter, unsalted
|
|
| 15 | ml |
tarragon leaves
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
In a saucepan, heat oil over medium heat. Add the minced shallot and cook, stirring, until soft and beginning to color.
Add the orange juice and vinegar, increase heat and bring to the boil. Cook until reduced to about ¾ of a cup, about 5 minutes.
Add the cream and cook until slightly reduced, about 1½ minutes.
Remove from heat and add the butter and tarragon. Taste and adjust seasoning with salt and black pepper. Cover to keep warm, stirring every minute or so.
Serve with fish or even poached or grilled chicken.
