About 1 cup


This is a rich, nutty sauce that is as good with chicken as it is with fish. Add the natural juices from the chicken or fish to enhance the sauce.


1 1/2 cups pecans, toasted and chopped

1 cup heavy cream

1/4 cup white wine

1 cup chicken or veal stock, preferably homemade

1 cup beef stock, preferably homemade

1 mushroom, chopped

1 small piece carrot

1 large shallot, chopped

1 teaspoon tomato paste

1 sprig plus 1 tablespoon chopped fresh tarragon (see note)

3 tablespoons unsalted butter


White pepper


At least 1 1/2 hours in advance, heat 1 cup pecans, cream and 1/2 cup water in a small saucepan to a boil. Boil for 5 minutes, then remove from the heat and let stand for 1 1/2 hours or up to 2 hours. Strain and press all the liquid from the pecans; discard them. Heat the wine, chicken and beef stock, mushroom, carrot, shallot, tomato paste and tarragon sprig to a boil. Boil until reduced to about 1/2 to 3/4 cup, 8 to 10 minutes. Stir in the strained cream mixture, then whisk in the butter, 1 tablespoon at a time, over medium-low heat. When all the butter has been added, stir in the remaining pecans and chopped tarragon. Season to taste with salt and pepper. Keep the sauce warm in the top of a double boiler until ready to use.


NOTE. If Mexican mint marigold is available, substitute it for the tarragon. Use slightly more mint marigold than tarragon.