Tarragon Cream Sauce

Creamy tarragon sauce in white bowl with wooden spoon.

Course: Sauce

Cuisine: American

Prep Time: 5

Cook Time: 5

Total Time: 10

Servings: people

Calories: 156kcal

Author: Platings and Pairings

Tarragon Cream Sauce is a warm and luxurious condiment for chicken, fish, beef, and more. Quick and easy to make with only 8 ingredients, it instantly makes your everyday dinners feel gourmet!

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Equipment

Small Skillet

Ingredients

1 Tablespoon butter
1 clove garlic grated or minced
1/2 cup chicken stock
1 Tablespoon fresh tarragon minced
8 ounces sour cream
1/2 teaspoon dijon mustard
1 Tablespoon lemon juice
Salt and pepper to taste

Instructions

Melt the butter in a small skillet over medium heat. Add the garlic and cook until fragrant, about 30 seconds.
Add the stock and tarragon to the skillet and simmer until reduced by half, 4-5 minutes.
Remove the skillet from heat and stir in the sour cream, dijon mustard and lemon juice. Season with salt and pepper to taste.

Notes

Tips and Tricks

To prevent the melted butter from browning or burning, heat the skillet over no higher than medium heat. Browned butter is sweet and nutty, which are the flavors we want in desserts and baked goods, not an herbaceous cream sauce.
Don’t rush the process! Allow the stock mixture to simmer and reduce over medium heat to concentrate the flavors and thicken the sauce.
Always taste your tarragon sauce before serving. The reduction process intensifies its flavors, so wait until the end to add any extra salt and pepper.

Storing

Store the leftover tarragon cream sauce in an airtight container in the refrigerator for up to 3 days. Freezing isn’t recommended because creamy sauces tend to separate after thawing.
To reheat, warm the sauce gently in a saucepan over low heat, stirring occasionally. You may need to add a splash of water or stock to bring it back to its smooth, silky consistency.

Nutrition