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A golden spoon drips a rich Creamy Tarragon Sauce from a ribbed bowl on a marble counter next to fresh herbs.
Maryam

Creamy Tarragon Sauce

This elegant and versatile creamy tarragon sauce is infused with aromatic shallots, a hint of white wine, and the distinctive licorice-like flavor of fresh tarragon, perfect for elevating chicken, fish, or vegetables.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Sauce, Side Dish
Cuisine: European, French
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp Unsalted butter
  • 1 Shallot finely minced
  • 1 clove Garlic minced
  • 1/4 cup Dry white wine e.g., Sauvignon Blanc or Pinot Grigio
  • 1/2 cup Chicken or vegetable broth
  • 1/2 cup Heavy cream
  • 2 tbsp Fresh tarragon chopped (plus more for garnish)
  • 1 tsp Dijon mustard
  • 1/4 tsp Salt or to taste
  • 1/8 tsp Black pepper or to taste

Equipment

  • Small saucepan
  • Whisk
  • Measuring Cups
  • Measuring Spoons
  • Cutting board
  • Sharp knife

Method
 

  1. In a small saucepan, melt the unsalted butter over medium heat. Add the finely minced shallot and cook, stirring occasionally, until softened and translucent, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.
  2. Pour in the dry white wine, scraping any browned bits from the bottom of the pan with a whisk. Bring to a simmer and cook until the wine has reduced by about half, approximately 2-3 minutes.
  3. Stir in the chicken or vegetable broth. Bring to a gentle simmer and cook for 2-3 minutes to allow the flavors to meld.
  4. Reduce the heat to low. Stir in the heavy cream, chopped fresh tarragon, and Dijon mustard. Heat gently, stirring constantly, until the sauce is warmed through and slightly thickened. Do not boil once cream is added, as it may curl.
  5. Season the sauce with salt and black pepper to taste. Taste and adjust seasonings as needed.
  6. Remove from heat and serve immediately. Garnish with a sprinkle of fresh tarragon if desired.

Notes

This sauce is fantastic with pan-seared chicken breast, baked salmon, grilled asparagus, or roasted potatoes. For a thicker sauce, you can add 1/2 tsp of cornstarch mixed with 1 tbsp of cold water (slurry) during step 4, just before the cream, and whisk until thickened. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, stirring frequently.