Savory Lemon Sauce


1/2 c. fresh tarragon, chopped finely
1/3 c. lemon juice
1/4 c. white wine or sherry
1 tsp. minced pickled garlic, 2 cloves minced fresh garlic, or 2 tsp. garlic powder
1/2 c. butter
3 egg yolks
2 T. water
6 oz. sour cream
1 to 2 tsp. ground black peppercorns
1 to 1 1/2 tsp. salt


1. Combine the tarragon, lemon juice, wine and garlic in a saucepan over medium heat. Simmer until reduced slightly, about 3 minutes. Remove from heat.

2. In a seperate pan, mix the egg yolks and water. Cook over very low heat, stirring constantly, until it thickens, about 3 minutes. Slowly stir in the butter.

3. Pour these ingredients into the first (cooled) pan, and mix it all together.

4. Stir in the sour cream. Add salt and pepper to taste.

5. Serve over pasta, chicken, roast beef, pork loin, sauteed vegetables, or omelets.


Other options: sage, oregano or thyme also blend nicely with the tangy lemon flavor. Use these herbs strategically to determine how much will add flavor without being overpowering. Sometimes I use vegetable boullion mixed into the water of the second step instead of adding salt at the end.