- Prep time 20 minutes
- Total time 35 minutes
- Portion size 8 servings
Ingredients
Method
In saucepan, melt butter over medium heat. Add shallots and cook for 3 minutes. Add wine and tarragon. Bring to a boil, reduce heat and simmer until wine has almost completely reduced, about 5 minutes. Add broth and bring to a boil; reduce heat and simmer until mixture has reduced by half, 8 to 10 minutes. Transfer 3 tbsp of mixture to measuring cup or small bowl; using fork, whisk in cornstarch. Pour cornstarch mixture back into saucepan and cook until gravy has thickened, 3 to 5 minutes. Season with salt and pepper. Pour gravy through fine sieve placed over gravy boat.
