Andouille Tarragon Cream Recipe - Cooking Index
Andouille Tarragon Cream Recipe - Cooking Index
| 1/4 cup | Melted butter | |
| 1 tablespoon | Chopped tarragon | |
| 1 tablespoon | Shallots | |
| 1 oz | White wine | |
| 1 tablespoon | Garlic - chopped | |
| 1 1/2 | Heavy whipping cream | |
| 1/4 cup | Andouille | |
| Salt and pepper to taste |
Heat butter over medium high heat. Add shallots, garlic and Andouille.
Saute 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
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