Tarragon Cream Sauce

Our Creamy Tarragon Sauce is velvety smooth and aromatic. It’s the perfect accompaniment for any chicken, fish, rice, or veggie-based dishes. It’s particularly delicious with our Chicken Cordon Bleu with Asparagus. This sauce is easy to make, incredibly delicious, and will take your meals to the next level.

IIngredients – 3 tablespoons butter, divided – 1 garlic clove, grated or minced – 1/2 cup dry white wine – 1/2 cup chicken broth – 1-1/2 cups heavy cream – 1 tablespoon honey – 1/4 cup freshly squeezed lemon juice – 1/2 teaspoon fine salt – 1/4 teaspoon white pepper – 3 tablespoons chopped fresh tarragon

1. In a saucepan set over medium heat, melt 1 tablespoon of the butter and add the garlic.  Cook for 30 seconds, do not brown.  Add the wine and cook for 30 seconds to burn off the alcohol; then add the chicken broth, bring to a boil and reduce by half.

Step 1

1. In a separate bowl, combine the egg, mayonnaise, Dijon, garlic, salt, and pepper.

Step 2

Remove from the heat and stir in the remaining butter and the chopped tarragon.  Transfer the sauce to a pitcher or small dish.

Step 3

– The sauce will thicken a little more as it cools. – To hold the sauce, set the pitcher/dish into a dish of hot tap water. – The white wine can be subbed with an equal amount of chicken broth. – Freshly ground black pepper can be subbed for the white pepper if you don’t mind the black specks in the finished sauce. – Pairs well with poultry, fish, rice, and veggies

Step 4

– Have all your ingredients ready to go when you turn on the saucepan. As you may have noticed in the recipe, the ingredients get added fairly quickly. To avoid burning, have all your ingredients pre-measured and ready to go.

– It’s a flavor-packed sauce to enhance your meals – It takes less than 20 minutes to make – The steps are simple and foolproof – The ingredients are budget-friendly

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