2 - large shallots
3 - garlic cloves
1/2 oz - fresh tarragon
1 tsp - capers
1 1/2 tbsp - olive oil
2 cups + 2 tbsp - veggie stock
1/4 cup - white wine
3 tbsp - red wine vinegar
2 tbsp - Dijon mustard
1 tsp - soy sauce
1 tsp - black pepper
1 tsp - salt
- Prep the ingredients | Peel and thinly slice the shallots | Peel and finely chop the garlic | Pick the tarragon leaves, discard the stems, then finely chop | Finely chop the capers
- Put the saucepan over medium heat | Add 1 tbsp of the olive oil | Add the garlic and shallots and cook for 4-5 min until soft, stirring occasionally | Add the veggie stock and simmer for 3-4 minutes | Add all the remaining ingredients and bring to a boil, then simmer for 10 minutes until the sauce has reduced a little and become thicker | Take the pan off the heat and set aside to cool to room temperature
- Pour the sauce into the blender and blend until smooth | Pour back into the pan and bring to a simmer | Stir in the remaining 1/2 tbsp olive oil before serving