Dragon sauce

This sauce got it name a long time ago when we had family visiting from London. We were cooking chicken and I suggested that we should have Dragon sauce, what I meant was tarragon sauce. Dragon is Tarragon in Swedish. From then on we have called it Dragon sauce. It was a favorite sauce before that and still is. Works well for chicken, turkey and other light meats. It does also work well cold as a dressing for chicken salad.

Looking on the ingredients it looks complicated, but by preparing everything before starting it is easy and quick to do.

• 4 dl chicken stock (or 2 dl water and chicken extract for 4 dl)
• ca 1 tbsp beurre manié (That is equal amount of room temperature butter and flour mixed together.)
• 2-3 tbsp fresh Tarragon finely chopped. Use half the amount if you use conserved Tarragon in vinegar.
• 2 egg yolks
• 2 dl Cream fraiche
• 25 gram room temperature butter
• salt and pepper

Measure all the ingredients and get them room tempered (except the Cream fraiche).

Cook and reduce the stock to 2 dl. Remove any foam.

Put the beurre manié into the stock and stir until it have mixed and the stock is thickening.

Gently mix egg yolks and Cream fraiche into a separate bowl. 

Pour the cooking sauce into the egg and Cream fraiche mix while stirring.

Add the room tempered butter to the sauce while continue stirring. If your ingredients are cold, do this back in your pan.

Add Tarragon, salt and pepper to taste.