Bordelaise Sauce With Tarragon

Ingredients

• 2 shallots, chopped
• 10 tarragon leaves, chopped
• 1 large glass claret (approx. 1 cup)
• 2 tsp butter
• Salt and pepper to taste
• 3 dessert-spoonfuls demi-glace (approx. 6 tsp)
• 2 dessert-spoonfuls butter (approx. 4 tsp)

Method

1. 1 Chop shallots and tarragon leaves. Place them in a small saucepan.
2. 2 Add claret and 2 tsp butter. Simmer until the liquid reduces significantly.
3. 3 Stir in demi-glace, salt, and pepper. Bring to a boil.
4. 4 Remove from heat and whisk in the remaining 4 tsp butter until smooth.