Tarragon - Tarragon Cream Sauce | Chef Terry

I delve into a tarragon sauce that goes well with any light fleshed protein. From Pork to Poultry to White Fish.

Tarragon Cream Sauce
1 Tablespoon Shallot, chopped
1 Clove Garlic, chopped
2 Tablespoon Tarragon, chopped
1 cup Heavy Cream
1/2 cup Chicken Stock, substitute White Wine
Salt and pepper
Additional flavors
Chilies
Lemon Juice