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Orange Tarragon Cream Sauce

 
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A favorite of ours which goes well with any type of fish, particularly flaky white fish.

Yield

4

servings

Prep

5

min

Cook

10

min

Ready

15

min

Trans-fat Free, Low Carb, Sugar-Free, Very low in sodium, Low Sodium
 

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.

 

* not incl. in nutrient facts

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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?

 

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