Tasty Sauce

I came across it in a recipe book by Paul O’Flynn of The Tannery in Waterford, we use Glenilen Farm Cream and Crème Fraiche :

It’s a lovely sauce to serve cool over a robust fish such as Monkfish

Serves 4


¼ pint (150ml) Glenilen Double Cream
2 Tablespoons Glenilen Crème Fraiche
1/3  chicken stock cube (diluted in a tiny amount of boiling water)
Pinch of sugar
1 Tablespoon white wine vinegar
1 ½ teaspoon Dijion mustard
1 small red onion finely diced
2 Tablespoons chopped Tarragon
1 Tablespoon rinsed capers


1.       Bring the cream, Crème Fraiche and Chicken stock to the boil
2.       Add the sugar, white wine vinegar and the mustard, stirring to combine
3.       Remove from the heat and leave to cool
4.       Then add the red onion, tarragon and capers
5.       Season to taste
6.       Chill until needed (lasts up to 24 hours in a fridge)