Tarragon Cream Sauce


You won't regret putting tarragon's highly aromatic qualities to use in this sauce.

Hands On Time:
5 mins
Total Time:
45 mins
Makes 1 1/2 cups, serves 6-8
Tarragon Cream Sauce
Marcus Nilsson


  • ½ bottle (1 1/2 cups) white wine

  • 1 small yellow onion, thinly sliced

  • ¼ teaspoon black pepper

  • 2 sprigs fresh tarragon, plus 1/2 tablespoon chopped leaves

  • 1 cup heavy cream

  • ¼ teaspoon kosher salt


  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.

Nutrition Facts (per serving)

48 Calories
4g Fat
1g Carbs
1g Protein
Nutrition Facts
Calories 48
% Daily Value *
Total Fat 4g 5%
Saturated Fat 2g 10%
Cholesterol 14mg 5%
Sodium 25mg 1%
Total Carbohydrate 1g 0%
Protein 1g

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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