Serves 1
Directions
- 1Start by making a roux with butter until it's nutty and brown.
- 2Add flour and stir.
- 3Deglaze with white wine.
- 4Ladle in chicken stock in three parts.
- 5Whisk until you cook the butter and add two bay leaves.
- 6Finely chop the tarragon.
- 7When the sauce traces the spoon, remove the bay leaves and ladle it into a bowl.
- 8Finish with mustard and Dijon mustard to make a slurry.
- 9Add it back into the stock to prevent lumps.
- 10Add a splash of cream for sweetness.
- 11Add your fresh herbs and give it a really good hit black pepper.
- 12Serve chicken and lemon with the sauce.
Ingredients
- butter
- flour
- white wine
- chicken stock
- 2 bay leaves
- tarragon
- mustard
- Dijon mustard
- cream
- black pepper
- chicken
- lemon
Equipment
knifeforkpotspoonspatulaladlewhiskbowlpan
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