Total Time
50mins
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.

Ingredients Nutrition

Directions

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

Reviews

(1)
Most Helpful

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!

Verelucky August 24, 2007

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