Fast tarragon sauce (rapide sauce à l'estragon)

Summer is coming and it's time for lighter dishes if I want to try to wear my swimsuit.

So several things to do :

Eat vegetables (I can do that).

Eat chicken (I can do that).

Less fat content (I must be able to do that).

Less chocolate (It's going to be hard, but I can try to do that).

Eat fish. Without breadcrumbs ? (Okay, I suppose I can do that too...)

No more wine (Not even in your dreams !).

Because to eat natural white fish without sauce is sometimes depressive, don't you think ? So I need sauce.

Let me share with you my fast and simple Tarragon sauce.

You'll need :

• 40 centiliters of light cream
• 1 onion
• A little bit of olive oil
• And 1/4 cup of frozen tarragon. If you've got fresh, that's good too, of course.

Step 1 :

Cut your onion in slices and let it brown, on a low fire with a pinch of salt for until it caramelizes.

Step 2 :

Add your cream and let it boil slowly for 3-4 minutes.

Step 3 :

Then add salt, pepper, tarragon and stop the fire. Leave to infuse some minutes. That's it !

Bon appétit, even with a sad white fish and spinach. 

Rhhhoooaaa, I'm dying for a Mars ice cream !

Recapitulative : 

• 40 centiliters of light cream 
• 1 onion
• A little bit of olive oil
• And 1/4 cup of frozen tarragon. If you've got fresh, that's good too, of course.

Cut your onion in slices and let it brown, on a low fire with a pinch of salt for until it caramelizes.

Add your cream and let it boil slowly for 3-4 minutes.

Then add salt, pepper, tarragon and stop the fire. Leave to infuse some minutes.