Skill Level: Beginner. Serving Size: 1 oz.
- 1 T. Olive oil
- 1 each Garlic clove, minced
- 2 oz. White cooking wine, pour in separate glass
- 1 tsp. Dijon mustard
- 1 tsp. Whole grain mustard
- 1 ½ tsp. Tarragon, dried
- 2 oz. Coconut milk, canned, full fat
- 2 oz. Unsweetened coconut milk
- pinch Kosher salt
- Bring small sauce pot to medium high heat.
- Add olive oil followed by the minced garlic. Stir and sizzle for ~2 minute.
- Carefully pour cooking wine into the pot. Be careful of any flames.
- Reduce the wine/liquid by half, roughly 2-3 minutes. Turn to low heat.
- Stir in mustard followed by incorporating the tarragon. Stir well – it will look more like a mustard pace and not really a “sauce.”
- Bring to medium high heat and add both coconut milks. Stir.
- Bring to a boil, about 30 seconds. Once it is at a boil, turn to lower heat or to a simmer. Season to taste.
- Remove from heat and serve over fish, chicken or protein of choice.
Nutrition Information: Unlike traditional creamy sauces, this sauce does not contain animal products and can be stored in the fridge for up to 7 days. If reheating, add a pinch of mustard and stir well to recombine. Gluten-free, tree nut free, dairy free. Calories: 90, Fat: 7g, Protein: 0g, Carbohydrates: 3g, Fiber: 0g, Added Sugar: 0g, Sodium: 230mg