Ingredients
- 2 cups (500 g) Fond De Homard
- 1 cup (250 ml) Heavy Cream (35% M.F.)
- ½ cup (125 ml) White Wine
- 5 tbsp (60 ml) Butter
- 5 tbsp (60 ml) All Purpose Flour
- 1 tbsp (15 ml) Minced Shallots
- 2 tsp (10 ml) Fresh Tarragon
- To taste Salt and Pepper
Method
- Saute shallots in butter over medium heat until translucent (2-3 minutes).
- Add flour and continue to cook over medium heat for 5 minutes.
- Add white wine and Fond De Homard.
- Bring to a boil, reduce to a simmer and cook to 5 minutes.
- Add cream, return to a boil, and reduce to a simmer.
- Add tarragon, season with salt & pepper to taste and serve.
Optional
Whisk in an additional tablespoon of butter to add a little more richness and a shine to the sauce.
