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Tarragon cream sauce

Yield: 12 Servings

Ingredients:

• 1/4 c Olive or vegetable oil
• 1/4 c Whipping cream
• 1 tb Red wine vinegar
• 1 tb Finely chopped parsley
• 1 Clove garlic minced
• 1/2 ts Dried tarragon crushed
• 1/4 ts Pepper

Instructions:

Whisk together all ingredients; refrigerate until shortly before serving. Serve cool. Makes about 1/2 cup. From an article by Miriam Morgan in The San Mateo Times 5/25/93. Posted by Stephen Ceideburg

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