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Tarragon Sauce

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  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

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: 
Side Dish
Everyday, Healthy

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Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 324 Calories from Fat 52

% Daily Value*

Total Fat 6 g9.2%

Saturated Fat 2.2 g11%

Trans Fat 0 g

Cholesterol 9.2 mg3.1%

Sodium 485.1 mg20.2%

Total Carbohydrates 53 g17.5%

Dietary Fiber 3 g12.2%

Sugars 8.4 g

Protein 19 g37.5%

Vitamin A 52% Vitamin C 71.7%

Calcium 57.9% Iron 60.4%

*Based on a 2000 Calorie diet

Tarragon Sauce Recipe