Velouté sauce with tarragon for white meat and grilled fish
4 servings
60 minutes
Especially good with grilled fish or white meat dishes.
1
Place shallot onion, thyme (if using), and oil in a saucepan and cook over low heat until soft. Add wine and vermouth. Increase the heat and bring to a boil, stirring.
- Shallot: 4 pieces
- Thyme: 1 stem
- Butter: 15 g
- Dry white wine: 300 ml
- Vermouth: 75 ml
2
Reduce the heat and simmer at a bubbling boil, uncovered, for about 25 minutes or until the liquid is reduced by 2/3 to a syrupy consistency, stirring occasionally.
3
Pour in the broth, stir and bring to a boil again. Cook everything covered on high heat for 20 minutes until the liquid reduces by half.
- Chicken broth: 375 ml
4
Add cream and mix. Bring to a boil again, then reduce the heat and cook uncovered until the sauce reduces by half and thickens.
- Heavy cream 35% fat: 375 ml
5
After reduction, the sauce should be thick enough to coat the back of a spoon. If it's too runny, reduce it for another 5 minutes.
6
Stir 1 tablespoon of finely chopped tarragon into the finished sauce.
- Tarragon: 1 tablespoon
7
Before serving, strain the sauce through a fine sieve. If you do not plan to serve immediately, keep the sauce warm in a bain-marie or steamer.