Ingredients
- 100 grams butter, salted
- 1 clove garlic, minced
- 1 tablespoon plain flour
- ½ cup white wine, (125 milliliter)
- 3 teaspoons dijon mustard
- 1 ½ cups salt reduced chicken stock (375 milliliter)
- 1 teaspoon sugar
- 2 teaspoons fresh tarragon, chopped
- 1 ½ tablespoons wholegrain mustard
- Ground salt and pepper to taste
How to Make
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Step 1: Melt 50 grams (half) of the butter over a medium heat; add in the garlic & cook for 1 minute or until butter is foaming and garlic fragrant. Stir in flour and cook for a further minute.
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Step 2: Whisk in white wine and Dijon mustard and reduce heat and simmer gently until sauce is reduced by half; stir in the stock,sugar and tarragon, slow simmer uncovered for 5 minutes
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Step 3: Slowly, whisk in remaining 50 grams butter a little at a time, until sauce thickens and becomes glossy. Stir through wholegrain mustard.
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Step 4: Season to taste and serve.
We hope you enjoy this recipe!
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