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 fresh lemon juice
- ½ teaspoon salt
- ¼ teaspoon ground 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 heat to medium-high, bring to a boil, and reduce the liquid by half, this should take about 3 to 4 minutes. Reducing first is key to preventing curdling later.
- Lower the heat to medium-low. Stir in the cream, honey, lemon juice, salt, and white pepper. Simmer gently (do not boil) for 5 to 8 minutes, or until slightly reduced and just thickened.
- 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 slightly as it cools: For serving, you can keep it warm by placing the pitcher or dish in a larger bowl of hot tap water.
White wine swap: If you don’t cook with wine, use an equal amount of chicken broth instead.
Pepper options: White pepper keeps the sauce visually smooth, but freshly ground black pepper works fine if you don’t mind the specks.
Versatile pairing: This sauce is excellent with poultry, fish, rice, or roasted vegetables.
Use heavy cream, not milk or half-and-half: The higher fat content (at least 36%) keeps the sauce stable, even with the lemon juice.
Add lemon juice after the cream: Cream buffers the acid. Adding lemon to the wine or broth directly increases the risk of curdling.
Simmer, don’t boil: Keep the heat at medium-low once the cream and lemon juice are in to maintain a smooth texture.
Reduce wine and broth first: Concentrating them before adding cream improves flavor and helps stabilize the sauce.
Whisk as you go: Stirring helps emulsify the fat and keep the sauce cohesive.
Variations
Tarragon mustard sauce: Stir in one tablespoon of mustard for a tangy kick that’s perfect with pork.
Parmesan addition: Mix in ¼ cup of grated Parmesan cheese for a cheesy variation that’s great with pasta or roasted veggies. This variation will be thicker and you may want to add more broth.
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
