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Strawberry Sauce for Salmon 

HT  CD  ACC  English 10mins   


Serves 4        Hot  Cold  Fruit  Fish  Herbs  Alcohol  Sauces  Accompaniment  Gluten Wheat Dairy Free  Eggless  England  Britain  Europe


250g/9oz Strawberries, hulled and chopped

2 teasp Freshly Chopped Tarragon 

120ml/4fl.oz. Champagne or Sparkling Wine

1-2 teasp Sugar

Salt and Black Pepper

1 tsp Strawberry, Raspberry or White Wine Vinegar


1. Cut the strawberries in half then place in a saucepan together with the tarragon, champagne and sugar. Cook over a low heat until just beginning to soften. Do not overcook or the colour will be lost.

2. Cool slightly then transfer to a food processor or blender and process until puréed. Add the vinegar and season to taste with salt and pepper. Serve warm.




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Information about Tarragon


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Common terms used when making sauces

Blend - To mix together ingredients, usually of different consistencies, to a smooth and even texture, utilising a utensil such as a wooden spoon or blender.

Coats a spoon – when a substance is rendered thin/thick enough so that when a wooden or metal spoon is inserted into it and taken out, the substance leaves a thin film “coating the spoon”.
Emulsify  - The blending of two liquids that don't naturally combine or dissolve into each other without agitation, or that aren't mutually soluble. The classic examples are oil and water, French dressing and mayonnaise

Main equipment required to make this recipe


Measuring Scales


Wooden or Plastic Spoon


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