To make the sauce, cut the roasted garlic bulbs in half horizontally and squeeze the garlic paste from each single clove into a bowl. Add the mayonnaise, crème fraîche and sugar. Blend to a ...
Squeeze the lemon juice over the top, add the lemon wedges and garlic cloves into the pan ... Keep warm. For the creamy tarragon sauce, deglaze the pan used for cooking the chicken with the ...