Velouté Sauce with Tarragon

Back

Ingredients:
2 Tbs. butter
2 Tbs. flour
1 cup chicken broth
1 tsp. tomato paste
2 tsp. fresh tarragon (or 1 tsp. dried)
Salt and white pepper to taste

Preparation:
In a saucepan, melt butter and whisk in flour to make a roux. Cook for a few minutes, using medium heat. Gradually whisk in the chicken broth. Add tomato paste, tarragon, salt and pepper. Cook for about 10 minutes, until thickened.

Serving Suggestion:
Serve hot over vegetables, fish, chicken, pasta or potatoes.

History:
Roy Pingo taught a class on French Sauces at The Perfect Pan School of Cooking located in South Coast Plaza in January of 1985. Velouté Sauce with Tarragon was one of the recipes.