Orange Tarragon Sauce

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0
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By Dixie Crystals
Prep Time:
10m
Yield:
1 cup sauce

Serve this sauce with any type of poultry, fish or vegetables for a deliciously aromatic result. Butter is completely optional; the sauce will be fully flavored without it. 

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Products Used
Extra Fine Granulated Pure Cane Sugar Bag
Ingredientes

Ingredients

  • 2 large shallots, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 cup white wine such as sauvignon blanc
  • 1 cup orange or mandarin orange juice
  • Salt + pepper
  • 1 teaspoon Dixie Crystals Extra Fine Granulated Sugar
  • 4-6 tablespoons tarragon leaves
  • Orange liquor (optional)
  • 4 tablespoons butter (optional)
Ingredientes

Directions

  1. In a saucepan heat 2 tablespoons butter or olive oil, or a combination of the two.
  2. Heat shallots over medium heat and stir to soften. After 3-4 minutes add garlic and stir for a few minutes. Do not allow garlic to brown and become bitter.
  3. Add wine and orange juice and simmer until reduced by half and sauce coats the back of a spoon.
  4. Pour sauce thru a strainer to remove shallots. Press on shallots to remove all liquid. Shallots can be used to toss into cooked green beans.
  5. Add salt and pepper and tarragon leaves. Add a tiny amount of orange liquor if desired.
  6. If using butter, allow sauce to become lukewarm before whisking in butter.
  7. If needed, reheat very gently if second listed butter was added. Otherwise, you can boil it. 
Dixie Crystals Insight

This recipe is the perfect compliment to Chef Eddy's Baked Turkey recipe. 

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