Tarragon Sauce

• 4 tablespoons unsalted butter, room temperature
• 1 shallot, chopped
• 1/4 cup dry white wine
• 1/3 cup tarragon leaf
• 2 -4 tablespoons parsley sprigs, chopped
• lemon juice, fresh
• salt
• pepper

1. Melt 1 T butter over medium heat. Add shallots and cook until soft but not brown (less than 1 minute).
2. Add wine and gently boil uncovered until all of liquid is evaporated and shallots make a sizzle noise.
3. Mix 1/4 cup of poaching liquid or chicken broth to onions. DO NOT ADD MORE - it will be too thin.
4. When liquid simmers over medium heat whisk in 1 T butter at a time. Wait until the previous on e almost melts before adding another.
5. Add lemon juice and salt continuing to whisk. Turn off heat.
6. Add tarragon and parsley and onion mix to blender. Process until smooth.

unsalted butter, shallot, white wine, tarragon leaf, lemon juice, salt, pepper

Taken from www.food.com/recipe/tarragon-sauce-468734 (may not work)