Tarragon Sauce

For Basic Veal Cutlets

Tarragon sauce is a cream based sauce using the drippings from the pan that veal was cooked in.

It is an eastern European plant of the wormwood genus (Artemisia Dracunculus), whose aromatic leaves are used for a vinegar type flavoring in foods.

While this sauce seems to have a lot of appeal, Gram is the only one in our family who has prepared and served the sauce with veal cutlet.

We would be delighted to hear from you when you prepare and serve this sauce with your meals.

Serving a sauce of this nature appears to be natural substitute in a cusine that lends itself well with more acidic foods.

What is your spin? Let us know below.

• 2 Tablespoons of drippings from fried veal
• 2 1/2 pint of heavy cream
• 2 Salt
• 2 Pepper
• 2 Taragon (to taste)

Serve Hot.

Find more Tarragon Recipes in our reference library.

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