TARRAGON-LEMON PAN SAUCE (COOKS ILLUSTRATED)
Steps:
- While chicken rests, remove all but 1 tablespoon of fat from now empty skillet using large spoon, leaving any frond and jus in skillet. Place skillet over medium-high heat, add shallots, and cook until softened, about 2 minutes. Stir in broth and mustard, scraping bottom with wooden spoon to loosen frond. Simmer until reduced to 3/4 cup, about 3 minutes. Off heat, whisk in butter, tarragon, and lemon juice. Season with pepper to taste, cover and keep warm.
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denim bigwood
[email protected]This sauce sounds delicious. I can't wait to try it!
Sumon Ahmod
[email protected]I'm not sure about this sauce. I'm not a big fan of tarragon.
Nataliia Kytsyshyna
[email protected]I'm going to try this sauce tonight. It looks amazing!
Mark Dunn
[email protected]This sauce is delicious! I love the combination of tarragon and lemon.
Jaliah Nassozi
[email protected]I've never made a pan sauce before, but this one was so easy to follow. I'll definitely be making it again.
Kidi Garas
[email protected]This sauce is a bit too tart for my taste, but I think it would be great on fish or chicken.
Lethabo Cardilee
[email protected]I'm not a huge fan of tarragon, but I really enjoyed this sauce. The lemon and butter mellow out the tarragon flavor perfectly.
chozang la
[email protected]This is my new favorite pan sauce. It's so versatile and can be used on so many different dishes.
Blaze Cobb
[email protected]I made this sauce last night and it was a huge hit with my family. Everyone loved the bright, lemony flavor.
Amon Banda
[email protected]This sauce is amazing! It's so easy to make and it really elevates the flavor of any dish. I especially love it on chicken and fish.