Tarragon Leek Sauce

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Tarragon Leek Sauce
Tarragon leek sauce is very flavorful. It is fabulous on chicken, fish or try it on eggs benedict instead of hollandaise sauce.
1/2 tablespoon unsalted butter
1/2 cup sliced leeks, white and light green parts only
2 cloves chopped garlic
1/4 cup white wine
1/4 cup low-sodium chicken broth
1 tablespoon tarragon
1 tablespoon fresh lemon juice
1/2 cup non-fat plain Greek yogurt
2 tablespoons freshly shredded Parmesan cheese
salt and pepper to taste
  1. Heat a medium saucepan over medium heat. Melt butter, saute leeks and garlic until tender. Do not brown the leeks.
  2. Pour wine into leeks, stirring well until wine has been absorbed into the leeks.
  3. Add chicken broth and tarragon, simmer for 5 minutes.
  4. Blend leek sauce until smooth. (If using a standard blender be careful with the hot liquid.)
  5. Add lemon juice, yogurt and Parmesan cheese to the sauce, keep warm over low heat until ready to use.
  6. Season with salt and pepper to taste.