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Tarragon Sauce

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Ingredients
  Poaching liquid 1 Cup (16 tbs) (Use The Reserved Liquid)
  Cold water 3 Tablespoon
  Cornstarch 2 Tablespoon
  Chopped fresh tarragon/1/2 teaspoon dry crushed tarragon 2 Tablespoon
  Plain low-fat yogurt 1⁄2 Cup (8 tbs)
  Chopped parsley 1 Tablespoon
  Lemon juice 1 Tablespoon
Directions

In a saucepan over high heat, bring reserved poaching liquid to boil for 5 to 10 minutes to reduce liquid; strain.
Measure 2 cups liquid and return to saucepan.
Bring to boil.
Combine cold water and cornstarch.
Stir into boiling liquid.
Reduce heat and add tarragon.
Over low heat, cook sauce until slightly thickened.
Stir in yogurt, parsley and lemon juice.
Slice tenderloins into 1/2-inch medallions.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Interest: 
Everyday, Healthy

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