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Tarragon Sauce for Chicken HT ACC 15mins Hot Herbs Savoury Sauces Accompaniment
Ingredients 400ml/14 fl.oz Chicken Stock 75g/3oz Butter 50g/2oz Flour 2 Egg Yolks 200ml/7 fl.oz. Crème Fraîche 2 tbsp Fresh Tarragon, choppedSalt & Pepper Instructions 1. Melt 50g/2oz of the butter in a saucepan and add the flour. Cook for 1-2 minutes without browning. 2. Add the stock little by little and continue cooking until the sauce thickens. Remove from heat. 3. In a bowl, mix the Crème Fraîche with the egg yolks. 4. Carefully add the sauce to the Crème Fraîche mixture, whisking all the time then put the sauce back into the saucepan and whisk in the remaining butter over a very low heat. Do not boil. 5. Stir in the Tarragon and season with salt and pepper. Serve with Chicken.
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