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Tarragon or Dill Sauce

From Lynne Wilson


2 Tbsp. butter
1 Tbsp. finely chopped shallots
2 Tbsp. flour
1 cup chicken broth
1 Tbsp. finely chopped fresh tarragon or dill
salt (optional)


Melt the butter in a small saucepan. Stir in the shallots and cook for about 1 minute or until they soften. Stir in the flour and cook for 1 minute. Remove the heat and cook, stirring, until the sauce thickens and boils. Boil for 1 minute. Remove from the heat and stir in the tarragon or dill. Add salt if necessary.