Tarragon cream sauce

Yield: 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

Similar recipes