Orange Tarragon Cream Sauce
A favorite of ours which goes well with any type of fish, particularly flaky white fish.
white wine vinegar
or champagne vinegar
heavy whipping cream
salt and black pepper
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.