Just a really nice sauce to go with meat or seafood. If you're looking for my basic method for crispy pan fried chicken cutlets, click here.
Serves 4
Ingredients
1 Tbsp extra virgin olive oil
2 Tbsp white onion, diced small
3/4 cup white wine
2 tsp fresh tarragon, chopped
1/2 cup heavy cream
1/2 tsp salt
Directions
In a small skillet, heat the oil over medium heat. Sauté the onions until softened, before they start to turn brown. Add the wine and simmer until reduced by half. Add the cream, tarragon, and salt and simmer on low heat, stirring frequently until the sauce has thickened. Serve immediately.
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