tarragon cream sauce
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- 12 Servings
| Measure | Ingredient |
|---|---|
| Stephen Ceideburg | |
| ¼ cup | Olive or vegetable oil |
| ¼ cup | Whipping cream |
| 1 tablespoon | Red wine vinegar |
| 1 tablespoon | Finely chopped parsley |
| 1 | Clove garlic, minced |
| ½ teaspoon | Dried tarragon, crushed |
| ¼ teaspoon | Pepper |
Whisk together all ingredients; refrigerate until shortly before serving. Serve cool.
Makes about ½ cup.
From an article by Miriam Morgan in The San Mateo Times, 5/25/93.
Posted by Stephen Ceideburg
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