Cream Tarragon Sauce, or Crème à l’Estragon

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (7)

one ounce of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
two raw yolks of eggs ↝ Egg, yolk only, raw [Eggs and omelets]
four tablespoonsfuls of thin cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
a tiny pinch of salt ↝ Salt, table, iodized [Spices and Herbs]
three or four drops of lemon juice ↝ Lemon juice, raw [Fruits and Fruit Juices]
a teaspoonful of tarragon vinegar
a light sprinkling of chopped tarragon ↝ Parsley, raw [Not included in a food category]

Instructions (5)

Put into a stewpan one ounce of butter, two raw yolks of eggs, four tablespoonsfuls of thin cream, a tiny pinch of salt, and three or four drops of lemon juice.
Stir in the bain marie over the fire till the sauce thickens.
Add a teaspoonful of tarragon vinegar.
Strain it through a strainer or tammy.
Mix in a light sprinkling of chopped tarragon and use.

Original Text

Cream Tarragon Sauce, or Crème à l’Estragon.—Put into a stewpan one ounce of butter, two raw yolks of eggs, four tablespoonsfuls of thin cream, a tiny pinch of salt, and three or four drops of lemon juice; stir in the bain marie over the fire till the sauce thickens, then add a teaspoonful of tarragon vinegar, and strain it through a strainer or tammy; mix in a light sprinkling of chopped tarragon and use. This sauce will be found nice to serve with fillets of soles, whitings, &c., for breakfast, luncheon, or dinner.

Notes

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