Tarragon Cream Sauce

Transform your homemade meals with a simple sauce like this tarragon cream variety. Made from just a handful of affordable ingredients, homemade sauces bring restaurant-quality flair to any dish. This tarragon cream sauce, in particular, can elevate everything from proteins and roasted vegetables to sheet pan dinners. With just a few extra minutes of cooking time, this versatile and indulgent condiment is well worth the effort.

Ingredients for Tarragon Cream Sauce

• White wine - adds depth to the sauce, with its acidity helping to cut through the richness of the cream. Choose a dry wine you enjoy.
• Yellow onion - introduces a mild onion flavor with a hint of spice.
• Freshly ground black pepper - provides a gentle heat and balances the richness of the cream.
• Fresh tarragon - an aromatic herb with a distinctive anise flavor that defines the sauce.
• Heavy cream - gives the sauce its creamy, indulgent texture.
• Kosher salt - enhances the overall flavor profile of the sauce.

Ingredients List

• ½ bottle (1 1/2 cups) white wine

• 1 small yellow onion, thinly sliced

• ¼ teaspoon freshly ground black pepper, with extra for garnishing

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

• 1 cup heavy cream

• ¼ teaspoon kosher salt

Instructions

Bring the wine, onion, pepper, and tarragon to a boil:

In a large saucepan over medium-high heat, bring the wine, onion, pepper, and tarragon sprigs to a boil. Once boiling, reduce the heat and let it simmer uncovered until the liquid reduces by two-thirds, around 20 to 25 minutes, depending on the size of the pan.

Discard tarragon sprigs, stir in the cream, and let it simmer:

Discard the tarragon sprigs. Stir in the cream, lower the heat, and let it simmer gently for about 15 minutes, or until it thickens slightly.

Stir in the chopped tarragon:

Remove the pot from the heat and mix in the salt and chopped tarragon.

Ready to Serve:

Top with extra pepper and serve this rich sauce over chicken, fish, or vegetables.

Variations of Tarragon Cream Sauce

• Increase the herb selection: When you add chopped tarragon, consider mixing in other soft herbs such as parsley, chervil, dill, or chives for a more complex herbal flavor.
• Go vegan: For a plant-based tarragon cream sauce, swap out the cream for coconut milk and use it to top vegetables or plant-based proteins.
• Experiment with different aromatics: Instead of onions, try shallots or garlic to introduce a different allium flavor to the sauce. Garlic brings more punch, while shallots add a subtle sweetness.
• Stir in mustard: For a tangy twist, incorporate a spoonful of Dijon mustard as the sauce simmers. You can also add a squeeze of lemon juice for extra zing.

Serving Suggestions for Tarragon Cream Sauce

Tarragon cream sauce is extremely adaptable. It complements dishes like chicken, steak, pan-seared fish, and even eggs. For vegetarians, it’s a perfect match for grilled vegetables, roasted potatoes, or rice. You can also enjoy it as a dipping sauce or as an indulgent pasta topping. The possibilities are endless!

Storing Tarragon Cream Sauce

Leftover tarragon cream sauce can be stored in an airtight container in the fridge for up to three days. When you're ready to use it, simply take it out and reheat it gently on the stovetop over low heat until it’s warmed through.

5 More Sauces You Should Try:

• Coconut Curry Sauce
• Hollandaise Sauce
• Red Wine Mushroom Sauce
• Cilantro Garlic Yogurt Sauce
• Dill Sauce

Common Questions About Tarragon Sauce

• What ingredients are used in tarragon sauce?

  Tarragon sauce is made from a blend of white wine, onions, tarragon, and cream.

• What foods go well with tarragon?

  Tarragon complements a variety of poultry, seafood, and vegetable dishes. It also pairs wonderfully with eggs and potatoes.

• Why does tarragon have a licorice flavor?

  The licorice flavor in tarragon comes from methyl chavicol, a natural compound found in fennel and anise as well.

Nutrition Information (per serving)