1/2 teaspoons dried tarragon
1 large shallot, finely chopped
1/8 cup dry white wine
1/2 tablespoon flour
1/2 cup cream
1/2 cup milk
1 tablespoon parsley, finely chopped
Melt butter in a small saucepan until butter begins to turn hazelnut brown. Add the tarragon and shallots and sauté until the shallots are tender. Add the wine and simmer for 5 to 10 minutes. Then stir in the flour; add cream and milk and cook until thickened. Stir in parsley and serve. Works well with poultry.
Makes 1 cup sauce.