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Tarragon Champagne Sauce

This sophisticated and delicious sauce is perfect paired with fish of any sort, especially baked or poached salmon.

How to Make It

  1. Heat a large saucepan over medium heat and cook capers for 30 seconds. Pour in Champagne and cook until it is reduced by half, about 3 minutes. Whisk in butter, 1 cube at a time, until melted. Continue whisking remaining cubes of butter, reserving one. Add the last cube of butter, tarragon leaves, lemon juice, and salt. Whisk until smooth.

Ingredients

  • 1 ½ tablespoons capers

  • 1 ⅓ cups Champagne

  • 9 tablespoons cold butter, cubed

  • 2 tablespoons chopped fresh tarragon

  • ½ lemon, juiced

  • salt to taste

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