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Creamy Sauce with Tarragon

This soft and creamy sauce with tarragon can be served with all kinds of meat dishes, but combines particularly well with the subtle taste of pork, veal and poultry.

For this creamy white tarragon gravy we first make a roux of butter and flour, smoothened with a dash of cream. We then add a basic taste by means of chicken stock and we spice up this gravy with a few tablespoons of the smoky meat drippings from the tray underneath the meat, plus some chopped tarragon and pepper.

We finish off this creamy tarragon sauce by giving it the desired consistency by adding a liberal dash of white wine.

Picture of Creamy Sauce with Tarragon.



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Ingredients

It works best to have the following ingredients at the ready before you start preparation of this creamy white tarragon sauce:

2 dry ounces
2 dry ounces
1/2 cup
1 small block
1.25 cup
2 tablespoons
1 - 2 tablespoons
1/2 teaspoon
sufficient
to taste:
butter (unsalted)
flour
fresh cream
chicken extract (1/4 to 3/8 dry ounces)
hot water
drippings
tarragon, finely chopped
black pepper corns, ground medium coarse
dry white wine
sea salt (no iodine)



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Preparation

This tarragon sauce is quite easy to prepare:

1.

Picture of the Roux made from 2 ounces of butter and 2 ounces of flour. Make a roux by melting 2 dry ounces of butter in a small saucepan (without browning the butter), and subsequently gradually mixing in 2 ounces of flour.

Allow the flour to get done by stirring the roux on slow fire for two minutes;

2.

Picture of the Roux after adding 1/2 cup of Cream. Gradually stir in 1/2 cup of cream until the mix almost comes to the boil, keep stirring for one more minute on slow heat;

3.

Picture of the Roux after adding 1.25 cups of Chicken Stock. Prepare the chicken stock by stirring the block of chicken extract into the 1.25 cups of hot water; Stir this hot chicken stock into the sauce until it is a smooth mix again;
(the strange thing is that by adding fluid, the mix will get thicker!)

4.

Picture of the drippings that were scooped out of the drip pan underneath a Christmas turkey. Scoop some of the drippings out of the drip pan underneath the meat and add two tablespoons to the sauce, stirring the sauce until it is smooth again;

5.

Picture of the Roux after adding the drippings, chopped tarragon and ground pepper. Stir 1 or 2 tablespoons of finely chopped fresh tarragon and 1/2 teaspoon of ground black pepper corns into the sauce;

6.

Picture of Creamy Gravy with Tarragon. Gradually stir - dash by dash - dry white wine into the tarragon sauce until the sauce has the desired consistency.

Keep the sauce on slow heat in order to not let it burn;

7.

Taste the gravy, and add sea salt to taste.






Suggestions of the Pit Boss:

The smooth taste of this creamy gravy with tarragon goes along very well with:


Xmas Barbecue Xmas Barbecue Xmas Barbecue Xmas Barbecue Xmas Barbecue Xmas Barbecue Xmas Barbecue Xmas Barbecue Xmas Barbecue Xmas Barbecue Xmas Barbecue Xmas Barbecue Xmas Barbecue Xmas Barbecue

The Perfect XMas Turkey  (Hot Smoke Winter Barbecue!) Brined & Hot Smoked Turkey
Since two years we barbecue a turkey on Christmas Eve.
Besides being an active and original way to spend a beautiful evening, this brined and hot smoked turkey does taste absolutely fantastic as well!

Xmas Barbecue Xmas Barbecue Xmas Barbecue Xmas Barbecue Xmas Barbecue Xmas Barbecue Xmas Barbecue Xmas Barbecue Xmas Barbecue Xmas Barbecue Xmas Barbecue Xmas Barbecue Xmas Barbecue Xmas Barbecue




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At Hot Smoke BBQ we love Chile Peppers!



Keep Smokin' !