Title: Tarragon cream sauce
 Categories: Sauces
      Yield: 12 Servings
 
           Stephen Ceideburg
    1/4 c  Olive or vegetable oil
    1/4 c  Whipping cream
      1 tb Red wine vinegar
      1 tb Finely chopped parsley
      1    Clove garlic, minced
    1/2 ts Dried tarragon, crushed
    1/4 ts Pepper
 
  Whisk together all ingredients; refrigerate until shortly before
  serving. Serve cool.
  
  Makes about 1/2 cup.
  
  From an article by Miriam Morgan in The San Mateo Times, 5/25/93.
  
  Posted by Stephen Ceideburg