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.
2 cloves garlic, minced
2 tablespoons eschalots, finely diced
1 teaspoon dried tarragon
1/4 teaspoon salt
1/4 teaspoon white pepper
1/4 cup (60ml) white wine
1 lemon, juiced
1 tablespoon fresh parsley, finely chopped
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Melt the butter in a small saucepan over medium-low heat. Add garlic and eschalots; cook and stir until transparent, about 3 minutes. Season with tarragon, salt and white pepper.
Increase the heat to medium and stir in the white wine and lemon juice. Bring to a simmer then whisk for 1 minute. Remove from the heat and sprinkle in parsley. Pour over your favourite white fish before serving.