Lemon Tarragon Cream Sauce
A French inspired Creamy Tarragon Sauce that has the subtle flavor of anise. This rich creamy sauce pairs well with poultry, fish or vegetables for a deliciously aromatic dish.
Servings: 2 Cups
Ingredients
- 3 tablespoons butter divided
- 1 garlic clove grated or minced
- ½ cup dry white wine
- ½ cup chicken broth
- 1-½ cups heavy cream
- 1 tablespoon honey
- ¼ cup freshly squeezed lemon juice
- ½ teaspoon fine salt
- ¼ teaspoon white pepper
- 3 tablespoons chopped fresh tarragon
Instructions
- 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. Increase the temperature to medium high and bring to a boil and reduce by half. This should take about 3 to 4 minutes.
- Adjust the stove to medium low and stir in the cream, honey, lemon juice, salt and pepper. Simmer for 5-8 minutes or until slightly reduced and a little bit thicker.
- Remove from the heat and stir in the remaining butter and the chopped tarragon. Transfer the sauce to a pitcher or small dish.
Video
Notes
- The sauce will thicken a little more as it cools.
- To keep it warm, set the pitcher or dish into a larger dish of hot tap water.
- The white wine can be subbed with an equal amount of chicken broth.
- Pairs well with poultry, fish, rice, and veggies.
- Freshly ground black pepper can be swapped for white if you don’t mind the black specks.
Nutrition
Serving: 2tablespoons | Calories: 176kcal | Carbohydrates: 3g | Protein: 1g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 162mg | Sugar: 3g
