Simple sauce that is perfect for Salmon and other firm fish.
Tarragon Cream Sauce
- Melt butter in a small saucepan until butter begins to turn hazelnut brown. Add the tarragon and shallots and sauté until the shallots are tender.
- Add the wine and simmer for 5 to 10 minutes.
- Then stir in the flour. Add thecream and milk and cook until the sauce thickens. Stir in parsley and serve.