You will see this sherry sauce drizzled on top of crab cakes here, but it would also be delicious on some sautéed chicken breasts, pan-fried pork chops or even a hearty fish fillet. Straining the sauce at the end will make it elegant and smooth, but if you’re fine with the finely diced shallot in the sauce and don’t mind that texture, you can skip the straining step and serve it as is. It all depends on the occasion.
Hi! What fresh herb could use in place of tarragon? I live in a small town snd Unfortunately, Grocery store is out. THANK YOU!
Hi Elizabeth, You could use any fresh herb that you like. Chives or parsley would be nice.
I am going to make this recipe but don’t understand. It says melt the butter and add shallots. At the end it says add the butter. There is only one TBS of butter for the whole recipe.
Hi Pat,
Sorry about that. I wasn’t perfectly clear. There should be butter at the beginning AND the end of the recipe. I’ve edited the instructions and ingredients to make that more clear.
ML