Devil Eggs with Bacon

Ingredients (For 4 persons) :
- 6 Jumbo Organic eggs
- 3 smoked bacon strips, thick slices
- Fresh Chive
-  4 Oz La Sauce Tarragon & Shallots

(Approximate time is 15 mn)
- Heat 2 quarts of water into a pan. When the water is boiling add the eggs, the water should cover them completely.
- Cook the eggs for 9 mn (10 mn if the eggs are just out of the fridge).
- Once cooked, poor the water out of and run cold tap water over the eggs, keep cool them for  2 mn.
- Remove them and peel the shell completely. Cut the eggs in 2 along the length side, then remove the yolks and put them in a mixing bowl.
- Mash the egg yolks and mix with 4 Oz  of La Sauce Tarragon & Shallots.
- Cook the Bacon slices until crispy, crumble them into little bits.
- Use the mixture of egg yolks to fill the half egg whites, top with chopped chives and the bacon crumbles.
This recipe can be used with any of La Sauce flavors

Beef Sliders

Ingredients (For 2 persons) :
- 6 Oz of Ground Beef 
- Butter Lettuce
- 2 Vine Tomatoes
- 6 Slider Buns
-  4 Oz La Sauce Tarragon & Shallots

(Approximate time 15 mn)
- Make 4 patties with the ground beef, shape it round and the width of the sliders.
- Cook the patties in a skillet, medium to well done to your liking, with a table spoon of butter.  
- Slice the tomatoes and cut a washed lettuce leaf to match the size of the sliders' width.
- Toast the buns and spread on each sides La Sauce Tarragon & Shallots.
- Add a patty, another layer of La Sauce Tarragon & Shallots, the tomato and the lettuce.
For a cheese version add a layer of Cheddar or Swiss. 

Brussel Sprouts and Pine Nuts

Ingredients (For 2 persons) :
- Brussel Sprouts, or 6 Oz 
- Pine Nuts, or 1 Oz
- 4 Oz La Sauce Tarragon & Shallots
- Salt and pepper

(Approximate time 10 mn)
- Wash and chop the sprouts in 2.
- In a skillet, add the pine nuts on high heat. Once they get brownish, remove them and put them aside. 
- Add one table spoon of butter in the skillet and cook the sprouts until tender. Add the chopped parsley for 1 last minute. 
- On a serving dish, pour La Sauce Tarragon & Shallots, then add the sprouts next to it, then sprinkle the pine nuts over the dish.
If  the Brussel sprouts are a little bitter vegetable, then you can throw them in boiling water for 2 minutes prior sautéing them in the skillet, it will remove some of the bitterness taste.

Salmon with Mushrooms and Green Beans

Ingredients (For 2 persons)
- 1 pound of salmon
- 2 cups of fresh green beans
- 2 cups of fresh sliced Shitake mushroom
- 4 Oz La Sauce Tarragon & Shallots

(Approximate time 20 mn)
- Cut the Salmon in 2 pieces. Place them in a parchment paper and roll them into pouches, place them in the oven for 12 minutes at 180 degrees.
- Heat a deep bottom skillet, throw in the green beans with 2 cups of water, let them seamer for 10-12 mn on medium hit.
- Remove the green beans and let them dry aside 
- Remove the water from the skillet, add a tablespoon of butter and place on high heat.
- Add the mushrooms and cook for 4 minutes or as preferred.
- On a service dish, remove the salmon from the pouches and place them on a plate, add the mushrooms and the green beans.
- Dress with La Sauce Tarragon & Shallots over the Salmon.

Veal Scaloppini with Large Portobello and Veggie Chips

Ingredients (For 2 persons) :
- 2 Veal Scaloppini, or 1/2 Lbs 
- 1 Jumbo size Portobello Mushroom
- 1 bag of Veggie Chips
- 4 Oz La Sauce Tarragon & Shallots

(Approximate time 10 mn)
- Cook the scaloppini on high heat skillet with 1 table spoon of butter, 1 to 2 mn on each sides.
- Wash the Mushroom and cut it in thick slices.
- Remove the scaloppini and keep aside, add the slices of Mushroom to the skillet. cook 30 second on each sides and remove them.
- Cut the scaloppini in 3 or 4 pieces, add La Sauce Tarragon & Shallots

on each sides, then the slices of Mushroom. Finally add the chips to the plates.


The veggie chips will add a nice crispy texture to the scallopini and the mushroom mixed with the sauce. You can use french fries or steam vegetable instead of the chips.