Tarragon Sauce

Excellent sauce for poached fish or anything else.

• Ready In: 45 mins
• Serves: 4
• Yields: 1 cups

Ingredients

• 4  tablespoons unsalted butter, room temperature
• 1  shallot, chopped
• 1⁄4 cup dry white wine
• 1⁄3 cup tarragon leaf
• 2 -4  tablespoons parsley sprigs, chopped
•  lemon juice, fresh
•  salt
•  pepper

Directions

1. Melt 1 T butter over medium heat. Add shallots and cook until soft but not brown (less than 1 minute).
2. Add wine and gently boil uncovered until all of liquid is evaporated and shallots make a sizzle noise.
3. Mix 1/4 cup of poaching liquid or chicken broth to onions. DO NOT ADD MORE - it will be too thin.
4. When liquid simmers over medium heat whisk in 1 T butter at a time. Wait until the previous on e almost melts before adding another.
5. Add lemon juice and salt continuing to whisk. Turn off heat.
6. Add tarragon and parsley and onion mix to blender. Process until smooth.