• Servings 3/4 cup
  • Prep 10 min
  • Cook 5 min
  • Cuisine
  • Skill Level

Tarragon Lemon Pan Sauce


  • 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.

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