Tarragon Cream Sauce

"A rich, creamy sauce. Use over chicken, fish, pasta, salad or vegetables. If you don't have fresh tarragon, substitute with dill, basil, or chives."
 
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Ready In:
50mins
Ingredients:
7
Serves:
4
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ingredients

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directions

  • In large saucepan, over med-high heat, bring wine, onion, pepper, and whole tarragon sprigs to a boil.
  • Reduce heat and simmer, uncovered, until mixture is reduced by at least 1/2, about 25 minutes, depending on the size of your pan.
  • Remove and discard the tarragon sprigs.
  • Add cream, reduce heat, simmer gently until slightly thickened, about 15 minutes.
  • Remove from heat and stir in salt and chopped tarragon.
  • Yummy!

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Reviews

  1. Awesome!!! I used this on some boneless chicken breasts and it was as you said "yummy"! The only thing I did wrong was I used to much kosher salt, I tried to sprinkle it out of the box, (dumb move) and about a tablespoon at least went into the pan! I got out as much as I could but it was still salty. Totally my fault! It was still great though! Thanks! I have lots of fresh Tarragon and I love sauces!
     
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