Sherry Sauce | Blue Jean Chef - Meredith Laurence
This sherry sauce is a quick and easy pan sauce that can go over so many different dishes, but is especially nice with crab cakes.
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Ingredients
- 2 tablespoons butter (, divided)
- 1 shallot (minced)
- ½ cup dry sherry
- ½ cup heavy cream
- 1 teaspoon Dijon mustard
- salt
- freshly ground black pepper
- ½ teaspoon chopped fresh tarragon
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