Tarragon Cream Sauce

Tarragon Cream Sauce
Marcus Nilsson
Makes 1 1/2 cups, serves 6-8
5
minutes
45
minutes

Ingredients

1/2
bottle (1 1/2 cups) white wine
1
small yellow onion, thinly sliced
1/4
teaspoon
black pepper
2
sprigs fresh tarragon, plus 1/2 tablespoon chopped leaves
1
cup
heavy cream
1/4
teaspoon
kosher salt

Directions

  1. In a large saucepan, over medium-high heat, bring the wine, onion, pepper, and whole tarragon sprigs to a boil. Reduce heat and simmer, uncovered, until the mixture is reduced by two-thirds, 20 to 25 minutes, depending on size of pan.
  2. Remove and discard the tarragon sprigs. Add the cream, reduce heat, and simmer gently until slightly thickened, about 15 minutes.
  3. Remove from heat and stir in the salt and chopped tarragon. Serve over chicken, fish, or vegetables.
Kate Merker
April 2007

Nutritional Information

  • Per Serving
  • Calories From Fat 75 %
  • Fat 4 g
  • Sat Fat 2 g
  • Cholesterol 14 mg
  • Sodium 25 mg
  • Carbohydrate 1 g
  • Fiber 1 g
  • Sugar 0 g
  • Protein 1 g
What does this mean? See Nutrition 101.