Tarragon Beurre Blanc Sauce

Ingredients

• 1 cup stock
• 2 sprigs fresh tarragon
• 1 oz butter
• 6 tsp flour
• 1 tsp finely chopped tarragon

Method

1. 1 Add stock and tarragon sprigs to a stewpan. Simmer covered for 15 minutes, then remove the sprigs.
2. 2 In a separate pan, melt butter and whisk in flour to form a roux.
3. 3 Gradually pour the hot stock into the roux, whisking constantly to combine.
4. 4 Stir in chopped tarragon and boil for 2 minutes until thickened.