Dijon Mustard and Tarragon Cream Sauce (Net Grams)
For me cooking is all about providing that delicate balance of flavors. This is what keeps me happily content and coming back for more. I love the element of sweet, savory and complex flavor profiles. You can’t get this kind of good unless you pay dearly for it with a special night out. That never has to be the case again. This sauce is not only an easy option to make, but one that you will look forward to serving again and again.
Servings
42 Tablespoon Servings
Cook Time
10 – 12 Minutes to reduce sauce
Servings
42 Tablespoon Servings
Cook Time
10 – 12 Minutes to reduce sauce
Ingredients
Instructions
  1. Start the sauce right at the halfway point of your protein of choice being done. It can also be made in advance and then being rewarmed. If it becomes too thick thin it a bit with a some chicken stock.
  2. In a small sauce pan melt the butter and then add in the heavy whipping cream, Dijon and vermounth. Allow it to come to a simmer. As the cream bubbles away it will begin to reduce and thicken. Continue to reduce to about a half a cup of sauce. When the sauce is nice and thick remove from the heat and whisk in the tarragon.
  3. Immediately spoon 2 tablespoons of the sauce on to your plated protein. Then all that’s left to do is to sit back to enjoy this incredibly rich and delicious restaurant quality meal option you prepared in minutes.
Recipe Notes

Nutrition FactsCalculated using My Fitness Pal
Servings 4 – 2 Tablespoon Servings

Calories 218

Fat 21g, Cholesterol 75mg, Sodium 35mg, Potassium 2mg, Total Carbs 1g, Fiber 0g, Sugars 0g,
Protein 1g, Net Grams 1g

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