Need a sauce recipe for Roast Chicken!
Discussion
I would saute a few very finely diced shallots with some thinly sliced mushrooms, deglaze with some white wine and reduce, add lots of black pepper, a pinch of salt, a good dollop of dijon mustard and a couple of stalks worth of chopped tarragon leaves, pour in half a pint of double cream, reduce a bit more and serve.
TeeRev said:
I would saute a few very finely diced shallots with some thinly sliced mushrooms, deglaze with some white wine and reduce, add lots of black pepper, a pinch of salt, a good dollop of dijon mustard and a couple of stalks worth of chopped tarragon leaves, pour in half a pint of double cream, reduce a bit more and serve.
This sounds bang on.Tarragon leaves - Where would I find these? Fresh or dried section?
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