Tarragon is a versatile and popular herb; it has an intense and unique flavor of mild vanilla and sweet aniseed. It is an herb that is very popular in the world of cooking and this soft green herb is a vital part of French cuisines and it is the perfect match with chicken.

The sharpness of lemon and the mild aniseed flavor of tarragon add relish to chicken breast, boiled eggs or steamed vegetables dishes grilled or pan-fried.


SERVES                 4



Lemon Sauce with Tarragon

1 lemon

1 shallot, finely chopped

A small bunch of fresh tarragon

6 tbsp white wine

1 batch Veloute sauce

2 tbsp heavy cream

3 tbsp heavy cream

Salt and grounded black pepper


Preparation Method:

Lemon Sauce with Tarragon

Thinly peel the zest from the lemon, taking care that you do not remove any white substance. Squeeze the lemon to get the juice and pour it into a saucepan and discard the lemon.

Throw away the long stems from the tarragon. Chop the leaves and add all but reserve one tablespoon and to the pan with the lemon zest and shallot.

Add the white wine and simmer gently until the liquid is reduced by half. Strain into a new and clean saucepan.

Include the Veloute sauce, brandy, cream and reserved tarragon in Lemon Sauce. Heat through, check and taste and adjust the seasoning if needed.


Read: Béchamel Sauce Recipe