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Tarragon Cream Sauce
Simple sauce that is perfect for Salmon and other firm fish. It is ready in minutes and finshes a dish.
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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:
72
kcal
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Ingredients
Metric
Imperial
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:
72
kcal
|
Carbohydrates:
5
g
|
Protein:
2
g
|
Fat:
4
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
0.2
g
|
Monounsaturated Fat:
1
g
|
Cholesterol:
14
mg
|
Sodium:
26
mg
|
Potassium:
130
mg
|
Fiber:
0.2
g
|
Sugar:
2
g