Hey everyone, it’s Jim, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, roasted garlic & tarragon sauce. One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

Roasted Garlic & Tarragon Sauce is one of the most favored of recent trending meals in the world. It’s simple, it is fast, it tastes delicious. It’s appreciated by millions daily. They are fine and they look wonderful. Roasted Garlic & Tarragon Sauce is something that I have loved my whole life.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook roasted garlic & tarragon sauce using 12 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Roasted Garlic & Tarragon Sauce:

1. Make ready 3 C chicken stock
2. Take 1/2 bundle parsley stems
3. Get 1 t peppercorn melange (unground)
4. Make ready 1 t fennel seeds
5. Get 1 small red onion; minced
6. Get 1 head garlic; roasted
7. Take 1/4 C tarragon; minced
8. Make ready 1/2 C worcestershire sauce
9. Prepare 2 T cornstarch
10. Make ready 1/2 C cold water
11. Make ready 1 pinch kosher salt
12. Make ready olive oil; as needed

Instructions to make Roasted Garlic & Tarragon Sauce:

1. Combine chicken stock, peppercorns, parsley stems, and fennel seeds in a small sauce pot. Bring to boil. Reduce to a simmer. Cook until reduced by 1/2, about 20 minutes.
2. Heat enough oil to cover the bottom of a medium saucepan. Add red onion. Sweat over medium-low heat until onions begin to become translucent. Add worcestershire sauce. Reduce by 3/4.
3. Strain then add chicken stock and roasted garlic. Whisk. Bring to a boil for 2 minutes. Reduce to a simmer. Cook 5 minutes.
4. Whisk cornstarch and cold water. Add to sauce while whisking. Bring back to a boil for 30 seconds.
5. Reduce to a simmer. Add tarragon. Stir. Adjust seasoning. Serve.
6. Variations; Vegetable stock, vegetable oil, butter, capers, celery, celery seed, chervil, chives, lemon, grapefruit, mustard, mushrooms, orange, paprika, shallots, fines herbes, thyme, lovage, marjoram, mint, tomato, spinach, leeks, vinegar, sherry, red wine, apple juice or concentrate,

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