by Hugo Vino

This sauce is excellent with any type of grilled or pan-seared fish. There are many variations, as you can replace tarragon with any fresh herb (e.g. dill, parsley, marjoram, sorrel, chive) or a combination. I usually add capers to add some depth to the taste, but these can be omitted for a fresh, vibrant taste. Make sure you don’t reheat the sauce for too long after you add the herbs, or they will “bleed” into the cream and give it a greenish or yellowish hue. It’s better to add the herbs at the last minute.

Ingredients:

250 ml cooking cream (15% or 35% fat content)
1 teaspoon white wine dijon mustard (“creamy”)
1 teaspoon crushed garlic
1 tablespoon oil
2-3 tablespoons chopped herbs (tarragon or other)
1 tablespoon crushed/chopped capers (optional)
1 teaspoon sugar
1 tablespoon corn starch
salt and pepper (to taste)

Start by heating the oil in a nonstick pan. Add the garlic and stir for a few seconds (don’t let it brown of the taste will be altered). Quickly pour the cooking cream. At low-medium heat, gently stir or whisk the cream. Add the mustard, sugar, salt and pepper, stir/whisk well.

When the sauce is about to boil (first few bubbles), remove it promptly from the heat. Keep stirring for a few seconds, then add the herbs and (optionally) the capers. If the sauce is too thick, add a little more cream.

Serve this sauce hot. Perfect on grilled fish (salmon, truit (trout), Bass, etc).