This recipe is straight from the kitchens of fine dining restaurants and really easy to make. Serve it on grilled Salmon or Yellowtail and taste absolute perfection!
20g butter
half an onion, chopped
125ml white wine
300ml cream
10ml dried tarragon
salt and pepper
Add the butter to a small saucepan and allow to melt.
Cook the onion in the butter until soft and translucent.
Add the wine and bring the mixture to the boil.
Reduce the heat for the mixture to simmer until reduced by half.
Add the cream and simmer uncovered for another ten minutes.
Remove the saucepan from the heat and add the tarragon.
Season the sauce with salt and pepper and serve warm.
My Whisk and I 