Sauce: Estragon (white)
Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.
Created by Kitchen2MyTable
Inspired by “Sauce à l'estragon” from www.pecheurgourmand.com
Serving Size: 4
Ingredients
- 8.818 oz (250 g) prepared fish velouté - 0.529 oz (15 g) fresh tarragon, plus extra chopped tarragon to taste - 0.882 oz (25 g) crème fraîche - Salt and pepper, to taste
Instructions
1. Blanch the measured tarragon for 10–12 seconds, pat dry and grind finely. 2. Infuse it in the velouté for 10–15 minutes, then strain. Bring the sauce to a boil. 3. Remove from heat and add the crème fraîche. Season and finish with extra chopped tarragon. All ounce quantities are weights, converted from the unchanged metric source amounts. Yield: 4 servings Source: Adapted from Pêcheur Gourmand, Les sauces chaudes; the site describes its author as a professional cook and pastry cook. https://www.pecheurgourmand.com/sauces-chaudes.html
Estimated Nutritional Information*
Per serving | Servings: 4
Calories: 2 kcal
Carbohydrates: 0.3 g
Protein: 0.1 g
Fat: 0 g
Fiber: 0 g
Sodium: 0 mg
Potassium: 17 mg
Calcium: 6 mg
Vitamin C: 0.1 mg
Generated: 2026-11-10T01:52:05+00:00
*Values are estimates based on USDA data and mathematical calculations. Actual values may vary. Where data are unavailable, those contributions are excluded. Calories, Carbohydrates, Protein, Fat, Fiber, Sodium, Potassium, Calcium and Vitamin C are known subtotals. Missing contributions are unknown, not zero.