A delicious sauce that is a perfect accompaniment to either a grilled or baked white meat or chicken. For a subtle flavour change, try a different herb to the suggested tarragon; or add a little cream to cut down on the acidity and give the sauce a full richness.
I made this last night, unfortunatley we didn't eat dinner last night - so I put it in the fridge for tonight. This was spectacular!!!! 5 STARS!!! I made it with sauteed chicken breasts and linguine. Absolutely wonderful, this will go into my Favorite Sauces catagory! I doubled the recipe so I had enough to coat the 3 chicken breasts and the pasta and it was wonderful!! Great recipe, this should not be labeled as just a seafood sauce, because it was excellent on chicken and pasta!! THANK YOU!!! - 27 Mar 2006 (Review from Allrecipes USA and Canada)
Used this on yellow fin tuna steaks. I was out of tarragon and used thyme. The family asked to have this sauce everytime we have fish. Thanks - 14 Jan 2006 (Review from Allrecipes USA and Canada)
The flavors in this sauce were wonderful, very savory and tangy. We loved it over chicken tenderloins and wild rice. I did add some flour and heavy cream to it, but it really wasn't necessary. Would be just as delicious without the extra calories. - 23 Jan 2008 (Review from Allrecipes USA and Canada)