This gourmet tarragon cream sauce is creamy, tangy, herby and delicious. It’s made with heavy cream and works great with grilled chicken and a number of different side dishes. Serve it with roasted tomatoes, asparagus, new potatoes or winter squash.
Love delicious cream sauces with herbs? You might also enjoy this Spicy Smoked Paprika Sauce with Cilantro or this 5-Minute Oregano Sauce.
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What does tarragon cream sauce taste like?
This velvety, creamy sauce has a good amount of tang from white wine, a salty umami flavor from chicken bouillon and a touch of tarragon’s signature licorice-like flavor.
Is this tarragon sauce spicy?
No. This sauce is full of delicious flavors but it is not at all spicy.
Sauce ingredients:
Ingredient notes:
- If fresh tarragon is not available you can substitute dried tarragon. (Use ½ teaspoon instead of a 1 ½ teaspoons if you’re using dried tarragon.)
- Be sure to use heavy cream for this sauce and not cream with a lower fat content. Anything with a lower fat content will result in a thin and runny sauce.
How to make the sauce (overview with photos):
- Bring white wine and a chicken bouillon cube for 1 cup of liquid to a simmer.
- Cook the liquid uncovered until it is reduced to about ⅓ of a cup. Let cool for a few minutes.
- In a small bowl, whisk egg yolk and heavy cream together, then whisk the cream/yolk mix into the wine. Warm the sauce back up for a few minutes, stirring continuously.
- Stir in the tarragon.
How to serve it:
Serve this sauce with grilled chicken, roasted tomatoes and steamed or roasted new potatoes, winter squash or asparagus.
How to store leftovers:
Transfer leftover sauce into an airtight containers and store in the fridge for up to 2 days. Very gently reheat the sauce on the stovetop, stirring continuously, until you can see steam. (Don’t let the sauce boil or it will curdle.)
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Full Printable Recipe
Tarragon Cream Sauce with Heavy Cream
Ingredients
- 1 cup dry white wine
- chicken bouillon cube for 1 cup of liquid
- ⅔ cup heavy cream
- 1 egg yolk
- 1 ½ teaspoons chopped fresh tarragon leaves* (you need about a 9-inch sprig or an equivalent amount for that)
Instructions
- Add wine and chicken bouillon cube to a pot or a saucepan and bring to a boil. Keep boiling (uncovered) until the wine is reduced to about ⅓ cup.
- Turn the heat off and let the wine cool for a few minutes.
- Meanwhile whisk the egg yolk into the cream.
- Whisk the cream/yolk mix into the wine.
- Stirring continuously, turn the heat back on to heat the sauce for about 3 minutes.** Turn the heat off and add the tarragon.
Wendi Spraker
Some how I missed this when it first appeared in October – but I saw it just now in “more posts” section. Wow – this looks fabulous. I was just Jonesing for some fresh garden tomatoes – I said out loud to my daughter – what I really want for dinner in some tomatoes from my garden and a fresh garden greens salad with a homemade dressing. Yum! If only it were July instead of January. I’m 6 months too late (or early). Anyway, this looks terrific and if I were to come upon some pretty good winter tomatoes I might give this a try soon! If not – it is on my list for summer, for sure! :) Thanks!
Nicole B.
Aren’t fresh, raw garden tomatoes the best? I miss them too! But I actually find that one of the nice things about roasting tomatoes is that it really intensifies their flavor so even winter tomatoes do quite well in this recipe. Have a happy new year, Wendi! :)
Ann | Created To Cook
I can’t wait to give this a try. You totally had me at Tarragon… One of my favorite herbs… Yet it doesn’t seem to get the love it deserves. This sauce will be such a wonderful addition to the roasted vegetables I make this winter. As always, you photos are just beautiful.
Nicole B.
Thank you so much, Ann! Tarragon is my favorite herb too. I could put it in everything! :)
Louise | Cygnet Kitchen
Beautiful shot, Nicole! Tarragon is one of my favorite herbs, this would be a lovely accompaniment to roast chicken. x