In a small saucepan, melt butter over medium-low heat. Sauté shallots and garlic until translucent, roughly 3 minutes. Stir in tarragon, salt, and white pepper. Raise heat to medium and add white wine and lemon juice. Bring the mixture to a simmer and whisk for 1 minute. Remove from heat, stir in parsley, and serve over white fish.
Nutrition
Total Fat 9g 11%, Saturated Fat 6g 28%, Cholesterol 23mg 8%, Sodium 210mg 9%, Total Carbohydrate 5g 2%, Dietary Fiber 1g 5%, Total Sugars 0g, Protein 1g, Vitamin C 23mg 115%, Calcium 32mg 2%, Iron 1mg 3%, Potassium 94mg 2%
