Tarragon Cream Sauce

Tarragon Cream Sauce Recipe
Photo: Marcus Nilsson

Recipe from

Real Simple

Nutritional Information

Calories 48
Caloriesfromfat 75 %
Fat 4 g
Satfat 2 g
Cholesterol 14 mg
Sodium 25 mg
Carbohydrate 1 g
Fiber 1 g
Sugars 0 g
Protein 1 g

Ingredients

1/2 bottle (1 1/2 cups) white wine
1 small yellow onion, thinly sliced
1/4 teaspoon black pepper
2 sprigs fresh tarragon, plus 1/2 tablespoon chopped leaves
1 cup heavy cream
1/4 teaspoon kosher salt

Preparation

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

Tip: If you don't have tarragon on hand, you can make this rich, creamy sauce with dill, basil, or chives.

Note:

Kate Merker,

May 2007
My Notes

Only you will be able to view, print, and edit this note.

Add Note