Monday, May 29, 2006

Tarragon Sauce

From Grill it!

1/4 cup dry white wine (or vermouth)
1/4 cup white-wine vinegar
1 garlic clove, peeled and buised (may omit if desired)
3 tablespoons Dijon mustard
2 tablespoons fresh lemon juice
1/2 teaspoon coarsely ground black pepper
mayonnaise (reduced-fat or regular)
tarragon (fresh or dried), finely chopped or crushed

Combine wine, vinegar, and garlic in small saucepan. Boil over high heat until liquid is reduced by half. Discard garlic; whisk in mustard, lemon juice, and pepper.

When cool, add a little of this mixture and some tarragon to some mayonniase (reduced-fat mayonnaise and dried tarragon was delicious).

Store extra liquid in refrigerator for future use.

Excellent on Marinated Salmon Seared in a Pepper Crust (see recipe on blog) or artichokes.

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