Tarragon Sauce Recipe

History of Tarragon Sauce:

Tarragon sauce, also known as Sauce Béarnaise, originated in France in the 19th century. It is a classic French sauce often served with meats, fish, and vegetables. The sauce is named after the herb tarragon, which is one of the main ingredients. Tarragon has a distinct and highly aromatic flavor, giving the sauce its unique taste.

Fun Facts about Tarragon Sauce:

1. Tarragon sauce is a variation of Hollandaise sauce, another French classic. The main difference between the two is that tarragon vinegar is added to tarragon sauce, whereas lemon juice is added to Hollandaise sauce.

2. Tarragon sauce pairs exceptionally well with grilled meats, such as steak or chicken. It adds a tangy and herbaceous flavor that enhances the overall taste of the dish.

3. Tarragon is believed to have originated in Siberia and was later introduced to Europe during the Roman Empire. It quickly gained popularity in French cuisine due to its unique flavor profile.

4. Tarragon sauce can be prepared in advance and stored in the refrigerator for up to three days. This makes it a convenient option for meal prepping or hosting dinner parties.

Recipe for Tarragon Sauce:

Ingredients:
- 2 tablespoons tarragon vinegar
- 1 cup unsalted butter
- 4 egg yolks
- 1 tablespoon fresh tarragon leaves, finely chopped
- Salt and pepper to taste

Instructions:

1. In a small saucepan, heat the tarragon vinegar over low heat until it starts to simmer. Remove from heat and set aside.

2. In a separate saucepan, melt the butter over low heat until it becomes liquid. Be careful not to let it brown or burn.

3. In a heatproof bowl, whisk together the egg yolks until they become pale and frothy.

4. Slowly pour the melted butter into the egg yolks while whisking continuously. This will help prevent the eggs from curdling.

5. Place the bowl over a pot of simmering water, creating a double boiler. Continue whisking the mixture until it thickens to a creamy consistency.

6. Gradually add the tarragon vinegar to the butter and egg yolk mixture, whisking constantly. The vinegar will add a tangy flavor and depth to the sauce.

7. Stir in the chopped tarragon leaves and season with salt and pepper to taste. Adjust the seasoning according to your preference.

8. Remove the sauce from heat and let it cool slightly before serving. The sauce should have a smooth and velvety texture.

9. Tarragon sauce can be served warm or at room temperature. It pairs excellently with grilled meats, roasted vegetables, or used as a dip for crusty bread.

Similar Recipe Dishes:

1. Béarnaise Sauce: Béarnaise sauce is the French mother sauce from which tarragon sauce is derived. It is made using similar ingredients such as butter, egg yolks, and tarragon, but lemon juice is used instead of tarragon vinegar. Béarnaise sauce is traditionally served with steak and roasted meats.

2. Tartare Sauce: Tartare sauce is a tangy and creamy sauce made from mayonnaise, capers, gherkins, and various herbs such as tarragon. It is commonly served with fried fish, fish cakes, or seafood dishes. Tartare sauce provides a refreshing contrast to the richness of fried or grilled seafood.

3. Tarragon Mustard Sauce: Tarragon mustard sauce combines the flavors of tarragon, Dijon mustard, white wine, and cream. It is commonly paired with chicken or pork dishes, adding a tangy and slightly spicy element. Tarragon mustard sauce can be served warm or cold, depending on personal preference.

Remember, the possibilities are endless when it comes to using tarragon sauce in your cooking. Experiment with different recipes and discover new ways to incorporate this flavorful sauce into your dishes. Enjoy!