Friday Anne Keyes

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.

CuisineFrench (Haute)

Servings	Prep Time
1cup of Tarragon Reduction	30minutes

Cook Time	Passive Time
60minutes	10minutes

Servings	Prep Time
1cup of Tarragon Reduction	30minutes

Cook Time	Passive Time
60minutes	10minutes

Ingredients

1cup Tarragon, DriedI like using Dried over Fresh, I think it yields better flavor.
1/2cup Black Pepper, Course Groundor fresh cracked
1-1/2cup Dry White Wine
1-1/2cup Tarragon Vinegaror White Wine Vinegar, or Cidar Vinegar
1cup Shallots, Fresh, minced(brunoise)
1/4cup Chervil, Dried(optional, but I’m a big Chervil freak, just like Escoffier)

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