Creamy Tarragon 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.
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Servings: 2 Cups
Calories: 176kcal
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, bring to a boil and reduce by half.
- Adjust the heat to medium and stir in the cream, honey, lemon juice, salt and pepper. Simmer for 5-8 minutes or until thickened slightly.
- Remove from the heat and stir in the remaining butter and the chopped tarragon. Transfer the sauce to a pitcher or small dish.
Notes
- 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.
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