Tarragon cream sauce
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Stephen Ceideburg | ||
| ¼ | cup | Olive or vegetable oil |
| ¼ | cup | Whipping cream |
| 1 | tablespoon | Red wine vinegar |
| 1 | tablespoon | Finely chopped parsley |
| 1 | Clove garlic, minced | |
| ½ | teaspoon | Dried tarragon, crushed |
| ¼ | teaspoon | Pepper |
Directions
Whisk together all ingredients; refrigerate until shortly before serving. Serve cool.
Makes about ½ cup.
From an article by Miriam Morgan in The San Mateo Times, 5/25/93.
Posted by Stephen Ceideburg
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