Orange Tarragon Cream Sauce
502
A favorite of ours which goes well with any type of fish, particularly flaky white fish.
Ingredients
| 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 |
* |
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.
Nutrition Facts
Serving Size 98g (3.5 oz)Amount per Serving
Calories 15281% of calories from fat
% Daily Value *
Total Fat 14g
21%
Saturated Fat 7g
37%
Trans Fat
0g
Cholesterol 35mg
12%
Sodium 9mg
0%
Total Carbohydrate
2g
2%
Dietary Fiber 0g
1%
Sugars g
Protein
2g
Vitamin A 10%
•
Vitamin C 35%
Calcium 3%
•
Iron 3%
* based on a 2,000 calorie diet
How is this calculated?
Wonderful recipe, I was looking for way to use my orange tarragon compound butter and this was fantastic over roasted chicken thighs. 5 stars.
10 months agoYou format is hideous, though, I had to hand type it just to save it for next time.