Prep 10 mins
Cook 40 mins
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.
- 1 1⁄2 cups white wine
- 1 small yellow onion, chopped
- 1⁄4 teaspoon pepper
- 2 sprigs fresh tarragon, plus
- 1⁄2 tablespoon chopped fresh tarragon leaves
- 1 cup heavy cream
- 1⁄4 teaspoon sea salt or 1⁄4 teaspoon kosher salt
- 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.
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!