Tarragon Sauce

Similar to a classic béarnaise, this spring herb sauce gets a flavor boost from Dijon mustard

Ingredients

• 1/2 cup apple cider vinegar
• 1/4 cup minced shallots
• 3 tablespoons finely chopped fresh tarragon or 4 teaspoons dried tarragon
• 2 cups + 1 tablespoon dry sherry, divided
• 1 can (14 to 14-1/2 ounces) low sodium beef broth
• 2 teaspoons cornstarch
• 2 tablespoons coarse-grain Dijon-style mustard
• 4 teaspoons honey
• 2 teaspoons unsalted butter, cold

Instructions

1. Combine vinegar, shallots and tarragon in medium skillet; bring to a boil. Reduce heat to medium low and simmer until reduced to 1/3 cup.

2. Add 2 cups sherry and broth; bring to a boil. Reduce heat and simmer 25 to 30 minutes or until reduced to 1 cup.

3. Dissolve cornstarch in 1 tablespoon dry sherry.  Add cornstarch mixture to skillet stirring constantly; cook and stir about 1 minute until sauce is slightly thickened.  Whisk in mustard and honey. Remove from heat; whisk in butter.  Serve warm.