Rate This Recipe

 

You’ll use this sauce over and over on so many things. It’s great on almost every type of protein from fish to beef. Also delicious on steamed or roasted vegetables.

 
  • Makes/Serves
  • 2 cups
  • Preparation Time
  • 5 mins
  • Cook | Chill | Freeze
  • 5 mins
  • Oven Temperature
  • N/A
  • Oven Setting
  • N/A
  • Freeze
  • No

Ingredients

  • 1 cup chicken stock
  • 2 Tbsp brandy
  • 2 Tbsp cream
  • 2 Tbsp grainy mustard
  • 1 tsp dried tarragon leaves
  • 2 Tbsp capers
  • 300ml sour cream
  • 2 Tbsp chopped chives
 

Method

  1. Combine stock, brandy, cream, mustard and tarragon in pan.
  2. Boil uncovered 5 minutes, or until liquid has reduced by half.
  3. Stir in capers, sour cream and dill.
  4. Reheat without boiling.
 

Variations

This recipe has no variations