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Tarragon Cream Sauce by


1/2 c white wine
1 small yellow onion, thinly sliced
1/4 t black pepper
2 sprigs fresh tarragon, plus 1/2 T chopped leaves (can substitute dill, basil, or chives)
1 c heavy cream
1/4 t kosher salt
Serve over chicken, fish or vegetables


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

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