18 Oct Tarragon Reduction 01
There are many different interpretations of Tarragon Reduction, but for me, the one I learned from my good friend Dave at the Hartsville Inn is pretty much the only one I use. I use Dried Tarragon as I believe it produces a deeper, richer, flavor.
| Servings | Prep Time |
| 1 cup of Tarragon Reduction | 30 minutes |
| Cook Time | Passive Time |
| 60 minutes | 10 minutes |
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There are many different interpretations of Tarragon Reduction, but for me, the one I learned from my good friend Dave at the Hartsville Inn is pretty much the only one I use. I use Dried Tarragon as I believe it produces a deeper, richer, flavor.
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Ingredients
- 1 cup Tarragon, Dried I like using Dried over Fresh, I think it yields better flavor.
- 1/2 cup Black Pepper, Course Ground or fresh cracked
- 1-1/2 cup Dry White Wine
- 1-1/2 cup Tarragon Vinegar or White Wine Vinegar, or Cidar Vinegar
- 1 cup Shallots, Fresh, minced (brunoise)
- 1/4 cup Chervil, Dried (optional, but I'm a big Chervil freak, just like Escoffier)
Servings: cup of Tarragon Reduction
Units:
Instructions
- If using Fresh Cracked Peppercorns, prepare them first.
- Prep the Shallots.
- In a heavy pot: Add all of the ingredients and reduce until almost dry.
- Store in an air-tight container and refrigerate.
Recipe Notes
Béarnaise Sauce 01 Recipe Link
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