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leek vermouth and tarragon pan sauce on lamb chops with asparagus with caper dill vinaigrette

LEEK, VERMOUTH AND TARRAGON PAN SAUCE

A perfect fast and easy pan sauce laced with vermouth and tarragon that’s great on lamb or chicken!

No leeks in the house?  Substitute shallots or green onions!

HOW TO MAKE THE PERFECT PAN SAUCE – Have you mastered the “pan sauce” yet?

If you haven’t yet read the article on how to make perfect pan sauces, I highly suggest you do before starting this recipe! The master post shares with you all the tips and techniques that you’ll need to master a fabulous, pan sauce.  They add so much flavor to any kind of meat you’re serving, and are a fast way to dress up a plain meal. I’ve put together a great combination of sauces that you should really tuck away in your culinary arsenal.  They elevate any weeknight meal to the next level of yum! 

Here’s the other 3 pan sauce recipes I shared in that post:red wine and mushroom pan sauce on steak

 

Here’s the link to learn how to master the craft of making pan sauces and get these fabulous recipes for yourself!

HOW TO MAKE THE PERFECT PAN SAUCE

 

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leek vermouth and tarragon pan sauce on lamb with tarragon garnish

Leek, Vermouth & Tarragon Pan Sauce

Yield: 4 Servings
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

A perfect fast and easy pan sauce laced with vermouth and tarragon that's great on lamb or chicken! No leeks in the house? Substitute shallots or green onions!

Ingredients

  • 1 tsp. extra-virgin olive oil
  • 1 cup leeks, split lengthwise, cut in 1/4" slices
  • 1/2 tsp. kosher salt
  • 1/4 tsp. fresh ground black pepper
  • 2 tsp. grainy mustard
  • 2 tsp. fresh tarragon, minced
  • 1/2 cup dry vermouth (or white wine)
  • 1/2 cup chicken or vegetable stock
  • 2 Tbsp. very cold unsalted butter
  • Salt and pepper to taste

Instructions

  1. Reusing the same pan you cooked your meat in (do not clean out), add 1 tsp. oil and place over medium heat. Add the leeks and saute, stirring often, for 3-4 minutes, or until softened, with lightly browned edges.
  2. Place the mustard and tarragon in the pan, cooking and stirring for 1 minute.
  3. Pour dry vermouth into pan, stirring, and cook until mixture is reduced to 3 tablespoons.
  4. When mixture is reduced, turn heat to medium-high and add broth. Let simmer rapidly until reduced to 1/3 cup liquid.
  5. Remove from heat, whisk in 2 Tbsp. cold butter until fully melted. Serve immediately.
Nutrition Information
Yield 4 Serving Size 1
Amount Per Serving Calories 157Total Fat 9gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 4gCholesterol 31mgSodium 577mgCarbohydrates 6gFiber 0gSugar 1gProtein 5g
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