Ketchup Time: No More!
When we were kids, we used to love ketchup. Served over french fries, tossed over spaghetti, smeared all over the faces, dipping fingers into the bright red condiment was the favorite part of our evening snack time. We used to get super excited when it was ketchup time. It was more of a ketchup-fun time instead of the snack we were forced to eat along side. And now frankly speaking my kids are no different. But the problem is we are not kids anymore. Ketchup doesn’t excite us anymore. Our taste buds have evolved, we need more flavor, more texture in our sauces. And yes color doesn’t matter anymore as well. We need more tarragon sauce, period.
So lets toss out ketchup and make this super quick, super tasty and super simple creamy Tarragon sauce instead. It’s creamy, it’s crunchy, slightly tangy and dried tarragon leaves give a subtle yet distinctive flavor to this tarragon sauce. You’ll be using it like ketchup I’m warning you. As an adults you need to try this in place of ketchup once in your life time, please!
Real Ingredients for Real Food
The recipe calls for very few, simple ingredients that can be easily found in any home. If you don’t happen to have chicken powder at hand, see my note in recipe section for the substitute. I personally don’t like the brown color chicken cubes add to otherwise white sauces. I prefer white sauces white, making sense? We used salted butter in the recipe, feel free to use unsalted butter just make sure you adjust salt proportions accordingly, more brain power to you. chortle*
Up your dinner game with Tarragon sauce
May it be you’re too tired to cook, it’s one of those lazy days where you don’t want to get off the couch for too long. Or friends/guests are coming over and you need something simple yet exciting to present them with so they leave in awe or it’s just a case of showing-off your cooking skills, this tarragon sauce recipe is the answer. Grab all of your favorite fried frozen food from the freezer, may it be fried chicken fillets or fried fish fillets, this tarragon recipe is about to up your dinner game for sure. Now either you serve it with your fried items like our Homemade Chicken Fingers or pour over beef or chicken steaks them, it’s a crowd pleaser for sure. We tried it with fried fish fillets and loved it, yum! In short, possibilities are endless. You can use this tarragon sauce for both main-course or high-tea item alike.
In shots above, we used fish fillets, drenched them in this creamy, crunchy, tangy tarragon sauce and kids who don’t like fish otherwise loved it. You can keep it in the fridge, cling wrapped for 6 to 7 days. Got a party, make it in advance and pop it into the fridge. Warm gently before serving either on side or pour over your favorite fried items. It also goes well with either beef or chicken steaks and if you haven’t tried our black pepper steaks yet, see beef link above, next time try it with this awesmelicious tarragon sauce.
A little about the herb: Tarragon
Know your ingredients, see what Wikipedia has to say about tarragon for your tarragon sauce. Mostly we can only find dried tarragon leaves. You can easily find them in plastic or glass bottles in super stores. If you are in Lahore, you can easily get dried tarragon leaves for this versatile tarragon sauce from Pioneer Store main market (pioneer store should sponsor me).
- Garlic Clove----------------------------- 1 large finely chopped, or 1 tsp chopped
- Onion------------------------------------- 2 tbsp finely chopped
- Butter------------------------------------- 1½ tsp, I used salted
- Salt---------------------------------------- ¼ tsp
- Black pepper powder----------------- ½ tsp
- Chicken powder------------------------ ½ tsp
- Water-------------------------------------- ½ cup or as needed
- Cream------------------------------------ ½ cup
- Tarragon leaves dried---------------- 1 tsp heaped
- Lemon juice----------------------------- 1 lemon or 1 tbsp, or according to your taste
- Melt butter in a a saucepan.
- Throw in chopped garlic.
- Saute garlic and add in chopped onions.
- Sautee onions and add in all of the seasonings. give everything a mix.
- Add water and bring it to boil. Boil for 1 minute and take the pan off heat.
- Add cream now. Stir to mix.
- Squeeze in lemon juice.
- Taste and adjust seasonings according to your taste.
- Pop it back over to the stove on low flame, cook for a few seconds so the cream bubbles a little bit.
If you don't have chicken powder, add one chicken cube (stock or knorr, there are two cubes in one small box) instead. If you're adding chicken cube, remember to omit salt, otherwise it'll get too salty.
Cling wrapped, it stayed fresh in the fridge for 6 days.
Sauce maybe runny in beginning, but it'll get thicker once it reaches room temperature so don't thicken it way too much while cooking.
If you enjoyed reading this recipe, then please do share it with your friends and family at home and at other networks like facebook and twitter. And if you would like to receive free – tried and tested recipes of my blog like this recipe, please do subscribe to my blog and get free updates.
If you know someone who is into baking, would like to learn “How to bake a perfect cake”, suggest my free e-course and start baking. Click The Chef In Me and the enter your name and e-mail on the widget on your right, to join the course.
Do checkout my cakes venture website Cakes.pk and join the facebook instagram page as well.
