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Orange Tarragon Sauce
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Chef Eddy Recipe
Orange Tarragon Sauce
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Serve this sauce with any type of poultry, fish or vegetables for a deliciously aromatic result. Butter is completely optional; the sauce will be fully flavored without it. 

Prep time
1 cup sauce
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Orange Tarragon Sauce
Extra Fine Granulated Sugar
Prep time :
Yield :
1 cup sauce


  • 2 large shallots, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 cup white wine such as sauvignon blanc
  • 1 cup orange or mandarin orange juice
  • Salt + pepper
  • 1 teaspoon Imperial Sugar Extra Fine Granulated Sugar
  • 4-6 tablespoons tarragon leaves
  • Orange liquor (optional)
  • 4 tablespoons butter (optional)


  1. In a saucepan heat 2 tablespoons butter or olive oil, or a combination of the two.
  2. Heat shallots over medium heat and stir to soften. After 3-4 minutes add garlic and stir for a few minutes. Do not allow garlic to brown and become bitter.
  3. Add wine and orange juice and simmer until reduced by half and sauce coats the back of a spoon.
  4. Pour sauce thru a strainer to remove shallots. Press on shallots to remove all liquid. Shallots can be used to toss into cooked green beans.
  5. Add salt and pepper and tarragon leaves. Add a tiny amount of orange liquor if desired.
  6. If using butter, allow sauce to become lukewarm before whisking in butter.
  7. If needed, reheat very gently if second listed butter was added. Otherwise, you can boil it. 


This recipe is the perfect compliment to Chef Eddy's Baked Turkey recipe. 

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