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This is a guest recipe by fitnat’s virtual assistant, Helen.
Helen says: “This is one of my favourite sauces and is so quick and easy to make. Tarragon has a distinctive aniseed flavour that is great with chicken or fish.”
Nuush clients: Please apply the portion sizes stated in your account and divide the recipe so that you make only as much you need.
Melt the butter in a large non stick pan and gently cook the mushrooms until the juices begin to flow.
Add the stock and simmer gently for 2-3 mins.
In a small ramekin or similar mix the cornflour and mustard to a smooth paste with 1 tbsp of water.
Stir into the sauce and bring to boil, stirring until thickened.
Finally, add the creme fraiche, tarragon, vinegar and salt and cayenne pepper to taste.
We don’t encourage thinking too deeply about the nutritional content of sauces. Just know that this is delicious, you should enjoy the heck out of it but you prob shouldn’t have it with everything all the time 🙂
Life is too short to stuff a mushroom.
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