Orange-Tarragon Sauce with Cream

Name: Orange-Tarragon Sauce with Cream
Yield: Serves 2 (Makes about 1 cup)
Ingredients: 2 teaspoons, vegetable oil; 1 , medium shallot, minced (about 3 tablespoons); 1 cup, fresh squeezed orange juice, from 2 medium oranges; 3 tablespoons, champagne vinegar; 1/4 cup, heavy cream; 2 tablespoons, unsalted butter, cold; 1 tablespoon, minced fresh tarragon leaves; , orange wedges for serving

Quick
Sauces

Appears in Cook's Illustrated March/April 2005

A sautéed fish fillet needs a pan sauce to turn it into a satisfying main course. The problem is coordinating the cooking so that both are done perfectly.

SERVES 2 (Makes about 1 cup)

TIME 30 minutes

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