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Tarragon Cream Sauce

Yield 1 cup


  • 1 large tomato, peeled, seeded, and chopped
  • 1/2 cup whipping cream
  • 1 tablespoon chopped fresh tarragon
  • 1 tablespoon lemon juice
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground white pepper

How to Make It

  1. Cook first 3 ingredients in a 2-quart saucepan over medium heat, whisking often, 15 minutes or until slightly thickened. Whisk in lemon juice, salt, and pepper.

  2. Note: Sauce can be made ahead and refrigerated. Cook over medium heat, whisking often, until thoroughly heated.