White Wine Tarragon Sauce

A very versatile sauce that goes really well with poultry or seafood.

3 Tbsp. shallots, finely diced (45 mL)
1 cup white wine (250 mL)
2 Tbsp. fresh tarragon, chopped (30 mL)
4 Tbsp. cold butter (60 mL)
sea salt
pepper, freshly cracked

In a saucepan, sweat off the diced shallots for the sauce. Add white wine and bring to a boil. Reduce heat, add tarragon and leave to simmer and reduce for 10-15 minutes.

Strain the sauce into a bowl and discard the discoloured tarragon. Add the butter one knob at a time and whisk until it is all incorporated.

Season with salt and pepper.