- Get all the ingredients ready.
- Bring the veal broth, star anise and the cream to the boil in a pan and cook until the mixture has reduced by half.
- Sieve the sauce, add the wholegrain mustard and season to taste with salt and pepper. Whisk the sauce using a hand blender and add the tarragon at the last minute.
Delicious with: pork, chicken, turkey or veal.