French sauces have been the backbone for many a creative chef. This is one of those sauces that is a tried and true adaptation of the French classic. It has a delicate flavor that nurtures the grilled freshness of white fleshed fish as well as grilled chicken breasts. 
Servings: 6
Ingredients:
3 tbs butter, unsalted
3 tbs shallots, minced
1/2 cup Vermouth, dry
4 tbs  Double Cream or heavy cream
11/2 oz Glace de Poulet Gold® (roasted chicken stock)***
1/4 tsp fresh tarragon, chopped
1/2 tsp  Dijon mustard
white pepper and salt

1. Sauté shallots in one tbs butter.
2. Add Vermouth and reduce until shallots are barely wet.
3. Add cream and reduce by half. Add Glace de Poulet Gold® and whisk until dissolved.
4. Add tarragon and mustard. Stir in remaining butter _ tbs at a time, swirling constantly to incorporate the butter slowly into the sauce. Sauce will break if boiled too rapidly.
5. Add salt and pepper and serve over grilled chicken or fish.

 Cooking Tips
***These items are all available on the www.clubsauce.com website if they cannot be purchased at your local gourmet shop.