Tarragon Leek Sauce

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 |
- Heat a medium saucepan over medium heat. Melt butter, saute leeks and garlic until tender. Do not brown the leeks.
- Pour wine into leeks, stirring well until wine has been absorbed into the leeks.
- Add chicken broth and tarragon, simmer for 5 minutes.
- Blend leek sauce until smooth. (If using a standard blender be careful with the hot liquid.)
- Add lemon juice, yogurt and Parmesan cheese to the sauce, keep warm over low heat until ready to use.
- Season with salt and pepper to taste.