Tarragon-Lemon Pan Sauce

Published September 1, 2011. From Cook's Illustrated.

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Why this recipe works:

For a full-bodied, complex sauce to accompany our roast chicken recipe, we found that a traditional pairing of tarragon and lemon fit the bill perfectly—and took just minutes to make. The sauce recipe uses the most of the pan drippings, which lend it meaty flavor. Finishing the sauce with… read more

For a full-bodied, complex sauce to accompany our roast chicken recipe, we found that a traditional pairing of tarragon and lemon fit the bill perfectly—and took just minutes to make. The sauce recipe uses the most of the pan drippings, which lend it meaty flavor. Finishing the sauce with butter gave it the perfect velvety texture.

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Makes about 3/4 cup

Ingredients

  • 1 shallot, minced
  • 1 cup low-sodium chicken broth
  • 2 teaspoons Dijon mustard
  • 2 tablespoons unsalted butter
  • 2 teaspoons minced fresh tarragon
  • 2 teaspoons lemon juice
  • Pepper

Instructions

  1. While chicken rests, remove all but 1 tablespoon of fat from now-empty skillet (handle will be very hot) using large spoon, leaving any fond and jus in skillet. Place skillet over medium-high heat, add shallot, and cook until softened, about 2 minutes. Stir in broth and mustard, scraping skillet bottom with wooden spoon to loosen fond. Simmer until reduced to ¾ cup, about 3 minutes. Off heat, whisk in butter, tarragon, and lemon juice. Season with pepper to taste; cover and keep warm. Serve with chicken.

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