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Tarragon Cream Sauce

Marcus Nilsson
Makes 1 1/2 cups, serves 6-8 Hands-On Time: 05m Total Time: 45m

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.
By Kate Merker,  May 2007
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Quick Tip

If you don't have tarragon on hand, you can make this rich, creamy sauce with dill, basil, or chives.

Nutritional Information

  • Per Serving
  • Calories 48Calories From Fat 75%
  • Fat  4g
  • Sat Fat  2g
  • Cholesterol  14mg
  • Sodium  25mg
  • Carbohydrate  1g
  • Fiber  1g
  • Sugar  0g
  • Protein  1g
What does this mean? See Nutrition 101.

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