Tarragon Cream Sauce

Tarragon Cream Sauce is a delightfully herby sauce with Tarragon and Parsley. This sauce is perfect for Salmon and other firm fish served with new potatoes and seasonal vegetables. I have actually made this for a ham dish I was preparing, by mistake I will add. I was intending on making parsley sauce but this worked really well.

Tarragon Cream Sauce

Simple sauce that is perfect for Salmon and other firm fish. It is ready in minutes and finshes a dish.

4.27 from 65 votes

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Course: Sauce

Cuisine: American, French

Keyword: Alcohol, Dairy, Herbs, Sauce, Tarragon

Prep Time: 3 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 13 minutes minutes

Servings: 4 servings

Calories: 72kcal

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Ingredients

 

MetricImperial

• 2 tbs unsalted butter
• 1/2 tsp dried tarragon
• 1 large shallot finely chopped
• 1/8 cup dry white wine
• 1/2 tbs flour
• 1/2 cup cream
• 1/2 cup milk
• 1 tbs parsley finely chopped

Instructions

• Melt butter in a small saucepan until butter begins to turn hazelnut brown. Add the tarragon and shallots and sauté until the shallots are tender.
  2 tbs unsalted butter, 1/2 tsp dried tarragon, 1 large shallot
• Add the wine and simmer for 5 to 10 minutes.
  1/8 cup dry white wine
• Then stir in the flour.
  1/2 tbs flour
• Add the cream and milk and cook until the sauce thickens.
  1/2 cup cream, 1/2 cup milk
• Stir in parsley and serve.
  1 tbs parsley

Nutrition

Calories: 72kcal | Carbohydrates: 5g | Protein: 2g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 14mg | Sodium: 26mg | Potassium: 130mg | Fiber: 0.2g | Sugar: 2g