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Tarragon Sauce

Similar to a classic béarnaise, this spring herb sauce gets a flavor boost from Dijon mustard

Cook Mode

Ingredients:

  • 1/2 cup apple cider vinegar
  • 1/4 cup minced shallots
  • 3 tablespoons finely chopped fresh tarragon or 4 teaspoons dried tarragon
  • 2 cups + 1 tablespoon dry sherry, divided
  • 1 can (14 to 14-1/2 ounces) low sodium beef broth
  • 2 teaspoons cornstarch
  • 2 tablespoons coarse-grain Dijon-style mustard
  • 4 teaspoons honey
  • 2 teaspoons unsalted butter, cold

Cooking:

  1. Combine vinegar, shallots and tarragon in medium skillet; bring to a boil. Reduce heat to medium low and simmer until reduced to 1/3 cup.
  2. Add 2 cups sherry and broth; bring to a boil. Reduce heat and simmer 25 to 30 minutes or until reduced to 1 cup.
  3. Dissolve cornstarch in 1 tablespoon dry sherry.  Add cornstarch mixture to skillet stirring constantly; cook and stir about 1 minute until sauce is slightly thickened.  Whisk in mustard and honey. Remove from heat; whisk in butter.  Serve warm.

Nutrition Information

Safe Handling Tips

Beef Checkoff

Bourbon Blueberry & Brie Bacon Cheeseburger

Brian Capps of Louisville, KY, has been crowned the 2021 Derby Burger Champion in the 10th Annual Derby Burger Challenge. Capps’ burger, made with 100% Kentucky Cattlemen’s ground beef is packed with flavor. The patty is topped with brie, thick-cut bacon, a blueberry bourbon sauce and arugula - all on a brioche bun.

Ingredients

  • 1 pound Kentucky Cattlemen’s Ground Beef
  • 4 Slices Bacon, thick sliced
  • 1/4 inch Sliced Brie Cheese, rind removed
  • 1 pint Fresh Blueberries
  • 1 Lemon, halved
  • 1/8 cup White Sugar
  • 2 tsp. Cornstarch
  • 1 1/2 tsp. Bourbon
  • 2 Brioche Buns
  • 2 Tbsp. Salted Butter
  • Arugula 
  • ¼ tsp. Kosher Salt
  • ¼ tsp. Black Pepper

Recipe

1. Form Two Patties and Set Aside.

2. Preheat your skillet over medium high heat. Add butter, and sliced buns. Cook until golden brown, set aside.

3. Salt and pepper both sides of the burger patty, cook over medium high heat. Cook until internal temperature of 160°F (USDA recommended), add cheese before taking off heat until melted.

4. Add blueberries, sugar, and lemon juice into a small pot. Cook on medium to low heat for 5-7 minutes, stirring occasionally. Mix cornstarch with water to make a slurry. Slowly add your slurry mixture to thicken blueberry sauce. Remove mixture from heat and stir in your bourbon.

5. Build your burger. Place your burger patty with melted cheese, cooked bacon, blueberry sauce on the bottom bun. Top the burger with arugula and add the top bun.

6. Enjoy!

Find more delicious recipes and other ways to be involved in the Derby Burger Challenge HERE!