Recipes

Tarragon Lemon Pan Sauce

Ingredients

1 shallot, minced
1 cup chicken or fish stock
2 tsp Dijon mustard
2 tbs unsalted butter
2 tsp fresh tarragon
2 tsp lemon juice
kosher salt and black pepper to taste

This sauce is wonderful on chicken or seafood. After you saute chicken of seafood this sauce is made with the remaining pan drippings.

  • Once you have sauteed chicken or fish, remove all but 1 tbs of fat from the skillet, leaving any fond in the skillet.
  • Place skillet over medium high heat, add shallot, and cook until softened, about 2 minutes.
  • Stir in broth and mustard, scraping skillet bottom with wooden spoon to loosen fond.
  • Simmer until reduced to 3/4 cup, about 3 minutes.
  • Off heat, whisk in butter, tarragon, and lemon juice.
  • Season with salt and pepper to taste.
  • Cover and keep warm until ready to use.

Servings

3

Prep

10 min

Cook

5 min

Categories

Favorite

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Skill Level

Easy