Printable page 
Thermidor sauce
From Cookipedia
It struck me that thermidor sauce, the sauce used in lobster thermidor would be just as good with vegetables or pasta so I have added it as a recipe in its own right.
Ingredients
- 50 g (2 oz) butter
- 2 tablespoons onion or shallots, finely chopped
- 3 tablespoons chopped fresh tarragon
- 3 tablespoons chopped fresh parsley
- 275 ml (1/2 pint) full cream milk
- 5 tablespoons (60 ml) dry sherry
- 25 g (1 oz) plain flour
- good pinch of salt
- good pinch of paprika powder (not smoked)
- good pinch of mustard powder
- 5 tablespoon freshly grated parmesan cheese
- grind of black pepper
Mise en place
- Pre-heat the grill.
Method
- Melt half of the butter in a pan and gently sauté the onions until translucent.
- Add the flour, mix into a roux and then gradually stir in the milk.
- Add the parsley and tarragon.
- Mix in the sherry and spices, season to taste and adjust to your liking.
- Add the remaining butter and half of the cheese.
- Mix well, if you are adding cooked pasta or vegetables add them at this point. Spoon the mixture into a lightly greased baking tray.
- Sprinkle with the remaining cheese and brown under the grill.
Variations
Add lots of Crushed garlic with the onions.
Chef's notes
If you are struggling to get hold of fresh tarragon, at a push you could add 1 heaped teaspoon of dried tarragon to a little boiled water, allow it to re-hydrate, drain any liquid and then use, however, fresh is plainly better.
