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–+ servings
tarragon cream sauce with a whisk.
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4.67 from 3 votes

White Wine and Tarragon Cream Sauce

A Classic White Wine and Tarragon Cream Sauce that can be made in less than 10 minutes and is delicious on chicken, fish, and beef.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Homemade Sauces
Cuisine: French
Servings: 6 servings
Calories: 166kcal
Author: Sarah Baumeister

Ingredients

  • ½ cup Heavy Cream
  • 2 tbsp. Chopped Fresh Tarragon
  • ½ cup White Wine
  • ½ cup Chicken Stock
  • 4 tbsp. Butter
  • 2 Garlic Cloves minced
  • 1 Shallot minced
  • ½ tsp. Salt
  • ¼ tsp. Fresh Ground Black Pepper

Instructions

  • In a saucepan, melt butter over medium heat. Add in minced shallot and minced garlic and saute for 1-2 minutes until the shallots are translucent and the garlic has lost its bitterness. Do not brown.
  • Deglaze the pan with white wine and allow to simmer for 1-2 minutes to burn off the alcohol. Add chicken stock and reduce by half.
  • Add remaining ingredients and allow to simmer for 1-2 minutes, do not allow to boil.
  • Remove from heat and serve.

Nutrition

Serving: 1g | Calories: 166kcal | Carbohydrates: 4g | Protein: 1g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 291mg | Sugar: 2g