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Tarragon Champagne Sauce

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"This sophisticated and delicious sauce is perfect paired with fish of any sort, especially baked or poached salmon."
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20 m servings 152 cals
Original recipe yields 8 servings


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  1. Heat a large saucepan over medium heat and cook capers for 30 seconds. Pour in Champagne and cook until it is reduced by half, about 3 minutes. Whisk in butter, 1 cube at a time, until melted. Continue whisking remaining cubes of butter, reserving one. Add the last cube of butter, tarragon leaves, lemon juice, and salt. Whisk until smooth.

Nutrition Facts

Per Serving: 152 calories; 13 g fat; 2.1 g carbohydrates; 0.3 g protein; 34 mg cholesterol; 162 mg sodium. Full nutrition

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