Creamy tarragon mushroom sauce recipe

Creamy Tarragon Mushroom Sauce

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This creamy tarragon mushroom sauce recipe is a delightful addition to any meal. With its rich and velvety texture, it perfectly complements a variety of dishes, from roasted chicken to grilled steak. The combination of earthy mushrooms and aromatic tarragon creates a burst of flavors that will tantalize your taste buds. Whether you're hosting a dinner party or simply looking to elevate your weeknight dinner, this sauce is sure to impress.

Keywords: creamy, tarragon, mushroom sauce, recipe, flavors.

Creamy tarragon mushroom sauce recipe details

Creamy tarragon mushroom sauce recipe, recipe Rating: 4.7
Number of votes:116

A gourmet French sauce you could serve on practically anything. Steak, eggs, and potatoes come to mind.
Ready in: 20 mins

Ingredients

Serves: 4

• 1 tablespoon olive oil
• 1 small shallot, minced
• 2 ounces mushroom caps, finely chopped (Shiitake, preferred)
• 1/2 cup unsalted butter
• 1 egg yolk
• 1 tablespoon rice vinegar
• 1 1/2 teaspoons finely chopped fresh tarragon
• Salt and pepper, to taste

Preparation method

Prep: 10 mins | Cook: 10 mins

1. Heat olive oil in an 8-inch saucepan over medium heat. When the oil is hot, add the shallot and stir, cooking for about 1 minute. Then stir in the mushrooms and cook for another 5 minutes. The mushrooms should be tender at this point. Place in a stainless steel bowl and reserve.

2. In the same saucepan, melt the butter and 1/2 cup water together and bring to a boil over medium heat. Pour into another small bowl and use a paper towel to clean the butter residue from the saucepan.

3. Pour a 1-inch layer of water into the saucepan and bring it to a boil over medium heat. This will serve as the bottom layer of your double boiler.

4. Use an electric hand mixer to whisk the egg yolk and vinegar together for about 30 seconds. Then, very slowly, pour the hot butter/water mixture into the egg mixture. Beat on High for about 30 seconds more, then pour it into the stainless steel bowl with the mushrooms and stir to combine.

5. Now, place the stainless steel bowl over the saucepan with the boiling water in it. Stir the mushroom mixture with a metal whisk for about 5 minutes, until the sauce is thick. Then add tarragon and salt and pepper to taste.

6. Serve as sauce for grilled steak or vegetables.