I’ve had this one in my database forever. Forget where I acquired it from, but know it great on seafood & poultry. Above you see it served with scallops. Is it time to eat yet?
1 Lg Shallot
½ c. Tarragon Vinegar
3 Yellow Tomatoes, pureed
2 T Butter
¼ c. Fresh Tarragon, chopped
Sauté shallot in tarragon vinegar.
Reduce to almost dry.
Add tomato puree and bring to a boil.
Add butter.
Finish with fresh tarragon.
Ever since my 8th grade home economics class, where I made boxed tacos for the first time, I knew cooking was in my blood. I've had the honor of having my recipes published in New Hampshire Magazine, Taste of Home, the Nashua Telegraph and several cookbooks.
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