Clear Tarragon Sauce is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic sauce of tarragon and tarragon vinegar in a poultry or veal stock clarified with egg whites. The full recipe is presented here and I hope you enjoy this classic British version of: Clear Tarragon Sauce.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
his is a classic recipe for a Victorian version of Clear Tarragon Sauce that's derived from the chef, Charles Elmé Francatelli' 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 80.—CLEAR TARRAGON SAUCE.
To a pint of good stock made from veal and poultry, add a small bunch of tarragon, the white of an egg whipped with a very little water, and a tablespoonful of tarragon vinegar; continue whisking this over the fire until it boils, then remove it to the side, there to remain boiling until the egg is thoroughly set hard, and the aspic is perfectly bright; then strain it through a napkin into a stewpan, and boil it down to the consistency of half glaze. This sauce or essence is used for quenelles, and boiled fowls or chickens.
Modern Redaction
Ingredients:
600ml stock made from veal or poultry
1 small bunch of tarragon
1 egg white whipped with 1 tsp water
1 tbsp tarragon vinegar
Method:
Combine the stock, tarragon, egg white and tarragon vinegar in a pan. Heat gently, whisking constantly, until the mixture comes to a boil. Reduce to a low boil and continue cooking until the egg white sets completely hard and the stock itself is perfectly bright and clear. Strain through a fine-meshed sieve lined with muslin or cheesecloth then return to the pan and boil down to the consistency of half glaze. Serve with quenelles and boiled fowl or chickens.
