Tarragon-Sherry Cream Sauce for Veal

Name: Tarragon-Sherry Cream Sauce for Veal
Yield: Serves 4 (Makes 3/4 cup)
Ingredients: 2 teaspoons, vegetable oil; 2 , medium shallots, minced (about 1/3 cup); 3/4 cup, dry sherry; 1/2 cup, low-sodium chicken broth; 3/4 cup, heavy cream; 2 tablespoons, minced fresh tarragon leaves; 1/2 teaspoon, lemon juice from 1 lemon

Beef
Quick
Sauces

Appears in Cook's Illustrated May/June 2006

This is an excellent pan sauce to make with veal cutlets.

SERVES 4 (Makes 3/4 cup)

TIME 30 minutes

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