Instructions: Peel wash and finely chop the shallots.

Sweat with 15g butter in a saucepan set over low heat. Add the tarragon to the pan.

Pour in the white wine and vinegar increase the heat and reduce the liquid by threequarters.

Pour in the chicken stock bring back to the boil and reduce until the liquid is slightly syrupy.

Lower the heat add the cream and simmer for 2 minutes then stir in the remaining butter and season to taste with salt and pepper.

This light delicately flavoured sauce goes particularly well with a Tchicken mousseline certain kinds of poached fish or baked sweet breads. There is no need to strain the sauce; the texture of the shallots and tarragon is very pleasant.

Serves 6

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