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Home » Recipes » Sauces, Dressings and Dip Recipes

White Wine Tarragon Cream Sauce with Egg Yolk

Published: Nov 17, 2019 · Modified: Dec 1, 2022 by Nicole B.

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17 minutes

This white wine tarragon cream sauce with egg yolk 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.

Tarragon cream sauce with roasted tomatoes on a plate.
Jump to:
  • Why make this recipe?
  • What’s in the sauce?
  • How to make it:
  • Recipe notes & tips:
  • Frequently asked questions:
  • More cream sauce recipes you’ll love:
  • Full Printable Recipe
  • Comments

Why make this recipe?

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. It’s easy to make in under 20 minutes and turns a chicken dinner into something extraordinary.

What’s in the sauce?

Tarragon cream sauce ingredients on a table.
You need dry white wine, tarragon leaves, a chicken bouillon cube, an egg yolk and heavy cream to make the sauce.

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 it:

See full ingredients & instructions in the recipe card below!

White wine tarragon cream sauce preparation in four steps.

Step 1. Bring white wine and a chicken bouillon cube to a simmer.

Step 2. Cook the liquid uncovered until it is reduced to about ⅓ of a cup. Let cool for a few minutes.

Step 3. 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.

Step 4. Stir in the tarragon.

Recipe notes & tips:

  • Be careful not to boil the sauce after you’ve whisked in the cream/egg yolk mix; heat it just enough so that you can see steam.

Frequently asked questions:

How should I serve the sauce?

Serve this sauce with grilled chicken, roasted tomatoes and steamed or roasted new potatoes, winter squash or asparagus.

How should I store leftovers?

Transfer leftover sauce into an airtight container 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.)

Is this tarragon sauce spicy?

No. This sauce is full of delicious flavors but it is not at all spicy.

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Did you make this recipe? Please leave a star rating or comment! Thanks!

Full Printable Recipe

Tarragon cream sauce with roasted tomatoes on a plate.

White Wine Tarragon Cream Sauce

The Spice Train
This gourmet white wine tarragon cream sauce is velvety, delicious and easy to make.
4.75 from 4 votes
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Cook Time 17 mins
Total Time 17 mins
Course Condiments and Sauces
Cuisine French
Servings 4
Calories (estimated) 122 kcal

Equipment:

  • measuring cups and spoons
  • knife and cutting board
  • pot or saucepan
  • mixing bowl
  • whisk
  • wooden spoon

Ingredients:
  

  • 1 cup dry white wine
  • chicken bouillon cube for 1 cup of liquid
  • ⅔ cup heavy cream
  • 1 large egg yolk
  • 1 ½ teaspoons chopped fresh tarragon leaves* (you need about one 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 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.

Notes:

*If fresh tarragon is not available you can substitute ½ teaspoon dried tarragon.
**Be careful not to boil the sauce; heat it just enough so that you can see steam.

Nutrition Information (Estimated):

Calories: 122kcalCarbohydrates: 1.2gProtein: 1.1gFat: 8.6gSaturated Fat: 5gCholesterol: 80mgSodium: 395mgPotassium: 27mgCalcium: 21mg

Nutrition values provided on this website are generated from a nutrition database and are estimates only. The accuracy of the nutrition information for any recipe on this website is not guaranteed. Nutrition values can vary quite a lot depending on which brands are used.

Keywords: tarragon cream sauce, tarragon cream sauce with egg yolk, white wine tarragon cream sauce

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Reader Interactions

Comments

  1. Ann | Created To Cook

    November 06, 2015 at 6:03 pm

    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.

    Reply
    • Nicole B.

      November 07, 2015 at 7:12 am

      Thank you so much, Ann! Tarragon is my favorite herb too. I could put it in everything! :)

      Reply
  2. Louise | Cygnet Kitchen

    October 30, 2015 at 10:36 am

    Beautiful shot, Nicole! Tarragon is one of my favorite herbs, this would be a lovely accompaniment to roast chicken. x

    Reply

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