- Dish type
- Side dish
This sophisticated and delicious sauce is perfect paired with fish of any sort, especially baked or poached salmon.
London, England, UK
7 people made this
- 1 1/2 tablespoons capers
- 350ml Champagne
- 125g cold butter, cubed
- 1 handful fresh tarragon leaves
- juice of 1/2 a lemon
- salt to taste
MethodPrep:10min ›Cook:10min ›Ready in:20min
- In a large saucepan over medium heat, add the capers and cook for 30 seconds. Add the Champagne and reduce by half.
- Whisk in the butter, one cube at a time, and continue whisking till the butter is melted. Continue with remaining cubes of butter, reserving one.
- Finally, add the last cube of butter, tarragon leaves, lemon juice and salt to taste. Whisk until smooth. Serve!
Reviews & ratingsAverage global rating:(1)
Orecchiette Pasta in Tarragon Cream
Pasta and salad make a satisfying dinner, and when the pasta is delicate orecchiette with a rich Dijon and tarragon cream sauce served with romaine and grape tomatoes dressed with light Champagne vinaigrette, you've got it made.
What is Tarragon (forms of Tarragon)?
Tarragon is available in 3 different forms with erratic taste.
Tarragon is an aromatic herb however, when obtained from French gardens, it smells more like anise or aniseed. (Fresh Tarragon is also called French Tarragon)
It tastes and smells like dill, and as you chew it, you would get a hint of black pepper and lemon.
It is less aromatic yet, can feel more like fresh grass.
Marinated Shrimp with Champagne Beurre Blanc
Combine Champagne, shallots, vinegar, and peppercorns in heavy medium saucepan. Boil until reduced to 1/4 cup liquid, about 20 minutes. DO AHEAD Can be made 4 hours ahead. Cover and let stand at room temperature.
Combine Champagne, olive oil, shallots, and ground pepper in resealable plastic bag. Add shrimp to bag and seal shake bag to coat shrimp evenly. Marinate shrimp at room temperature at least 30 minutes and up to 1 hour, turning bag occasionally. Mix chives, tarragon, and parsley in small bowl.
Preheat broiler. Spray broiler pan with nonstick vegetable oil spray. Drain shrimp discard plastic bag with marinade. Arrange shrimp on prepared pan in single layer. Broil shrimp until just opaque in center, about 2 minutes per side. Stand 3 shrimp, tails upright, in center of each plate.
Rewarm sauce base over medium-low heat. Whisk in butter 1 piece at a time, just allowing each to melt before adding next (do not boil or sauce will separate). Season beurre blanc to taste with salt and pepper.
Spoon warm sauce around shrimp. Sprinkle with fresh herbs and serve.
Champagne and sparkling wines labeled extra dry are actually slightly sweeter than those labeled brut. The latter work best in this dish.
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Tarragon Champagne sauce recipe - Recipes
Roll out the puff pastry to a thickness of about an eighth of an inch. Divide into four squares and brush lightly with cold water. Lay each piece of fish on top and roll the pastry over to cover, pressing down to seal, then trim away the excess. Arrange on an ungreased baking sheet with a rim and brush the pastry with the beaten egg. Chill at least half an hour. Heat the oven to 400 degrees.
Start the sauce by combining the stock, Champagne, shallots and mushrooms in a saucepan. Cook until the liquid is reduced by half. Add a half cup of the cream and cook until it thickens enough to coat the back of a spoon. Strain, then keep warm. Whisk the remaining cream in a deep bowl until it starts to thicken.
Bake the salmon for 12 minutes or until the pastry is lightly browned. Transfer each packet to a warm serving plate and slice into four or five pieces on a slight diagonal. Add the fines herbs to the sauce, whisk in the whipped cream and spoon alongside the packets. Yield: 4 servings.
Poached Salmon with Tarragon Sauce
- Course: Appetizer
- Skill Level: Intermediate
- Add to favorites
- Servings : 12 servings
- Prep Time : 30m
- Cook Time : 10m
- Ready In : 40m
- Tarragon Sauce:
- 4 large bunches fresh tarragon (about 1 ounce total)
- 2 large bunches fresh chives (about 2/3 ounces)
- 2 large shallots
- 1 1/2 cups fresh flat-leaf parsley
- 2 cups mayonnaise
- 2/3 cup rice vinegar (not seasoned)
- 4 teaspoons Dijon mustard
- Kosher salt and freshly ground black pepper
Make the salmon: Bring the wine and water to a simmer in a large, deep skillet with a tight-fitting lid. Cut salmon into 12 pieces and season with salt and pepper. Submerge 3 salmon pieces, skin sides down, in simmering liquid (add hot water, if necessary, to just cover salmon) and poach at a bare simmer, covered, 8 minutes, or until just cooked through. Transfer cooked salmon with a slotted spatula to a platter to cool and poach remaining salmon in same manner. When salmon is cool enough to handle, peel off skin and if desired with a sharp knife scrape off any dark meat. Salmon may be cooked 1 day ahead and chilled, covered. Bring salmon to cool room temperature before serving.
When ready to serve, spoon sauce onto a large serving platter or divide among 12 plates and garnish with peas.
Fettuccine with Champagne Cream Sauce
Bring a large pot of water to a boil for the pasta. In a large skillet, heat the EVOO, one turn of the pan, over medium-low. Add the butter to the skillet. When the foam begins to subside, add the shallots, garlic and sage and stir until soft, 1 to 2 minutes. Add the Champagne and simmer until reduced by half, about 4 minutes. Stir in the cream and let the sauce bubble until thickened, 6 to 8 minutes. Add the Gorgonzola and Parmigiano-Reggiano and stir until melted. Remove from the heat.
Meanwhile, salt the boiling water, add the pasta, and cook until al dente. Drain add the pasta to the sauce. Toss with tongs until coated evenly. Season with pepper. Serve in shallow bowls topped with parsley and more cheese.
- Not strawberry season? Make this with frozen strawberries. Or you can make a luscious blueberry, blackberry, or raspberry sauce too.
- Add in some lemon zest along with the lemon juice. Or add orange juice/zest to your strawberry sauce instead.
- Swap out the tarragon with fresh mint or basil. Any other herbs you would add?
- A teaspoon of vanilla extract is an easy way to add a boost of flavor.
STEP 1: Prep your ingredients. Remove stems and slice fresh strawberries. Juice 1/2 of a lemon. Finely chop fresh tarragon. (Tip: I like to add my strawberry tops to a pitcher of water, along with lemon slices and vanilla bean, for a refreshing strawberry infused water)
STEP 2: Melt coconut oil over medium heat in a skillet. Add sliced strawberries, lemon juice, tarragon, and maple syrup to skillet and stir with a wooden spoon or spatula cook until mixture thickens (about 5 minutes)
STEP 3: Remove sauce from pan and serve warm or store in an airtight container in the refrigerator until ready to serve. Optional: For a less chunky strawberry sauce, carefully mash sauce with a potato masher. Or, use an immersion blender to make smooth strawberry sauce.
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