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Tarragon Steak Sauce. Add demi glace stir and simmer until the sauce. Using a mortar and pestle crush the ginger chilies and 1 to 2 tablespoons olive oil into a paste.
In a large non-stick frying pan over medium-low heat add the sliced onions salt and pepper. Simmer until the liquid reduces by about half about 2 minutes. Serve with potatoes and vegetables.
In a pan melt butter add salt pepper mushrooms and fry on high flame for 2 minutes.
In a large non-stick frying pan over medium-low heat add the sliced onions salt and pepper. If you like thick creamy mayonnaise-like sauces opt for a tarragon-tinged Béarnaise. Let the alcohol boil off then add the beef stock. In a large non-stick frying pan over medium-low heat add the sliced onions salt and pepper.
