Tarragon Sauce
From: Marie-Thé
Comments: Serve with chicken breats. Can easily be frozen.
Servings: 40 cups [10 L]
IngredientsPreparation
  • 16 cups [4 L] water
  • 8 cups [2 L] dry white wine
  • 16 ounces [500 ml] chicken broth
  • 3/4 ounce [21 g] fresh tarragon, minced
  • 2 pounds [1 kg] fresh mushrooms, chopped
  • 15 green onions
  • 8 cups [2 L] cream 15% m.s.g.
  • Salt and pepper
  • Heat water, white wine and chicken broth.
  • Add tarragon, mushrooms and green onions.
  • When it starts to boil, take away from heat and delicately add cream, salt and pepper.
  • Simmer until thickened, in a double-boiler if possible.
  • Stir often.