Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup melted butter
1 tablespoon chopped tarragon
1 tablespoon shallots
1 ounce white wine
1 tablespoon garlic -- chopped
1 1/2 heavy whipping cream
1/4 cup andouille
salt and pepper to taste
Preparation:
Heat butter over medium high heat. Add shallots, garlic and Andouille.
Sauté three to five minutes or until vegetables are wilted.
Add tarragon and deglaze with white wine. Add heavy whipping cream and reduce to one half volume.
Season to taste using salt and pepper.
Serve under Chicken Bayou Lafourche.
Source: Chef John Folse
