Recipe - Tarragon Cream Sauce
Categories: Sauces, Tarragon Cream Sauce
Stephen Ceideburg
One fourth cup Olive or vegetable oil
One fourth cup Whipping cream
1 tablespoon Red wine vinegar
1 tablespoon Finely chopped parsley
1 Clove garlic, minced
One half teaspoon Dried tarragon, crushed
One fourth teaspoon Pepper
Whisk together all ingredients; refrigerate until shortly before serving.
Serve cool.
Makes about One half cup.
From an article by Miriam Morgan in The San Mateo Times, 5/25/93.
Posted by Stephen Ceideburg
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
Tarragon Cream Sauce recipe makes 12 Servings
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