This is a rich cream sauce that uses white wine and tarragon along with garlic and chicken stock. Ideal served on chicken.
Lovely. To make it lower in fat I substituted the double cream for creme fraiche. - 03 Oct 2011 (Review from Allrecipes UK & Ireland)
Really delicious. I used creme fraiche instead of cream after which I reduced on a medium heat instead of boiling. I didn't have fresh tarragon (only freeze dried) and didn't use the garlic clove because the sauce was for fish cakes. I was thrilled that there wasn't even a hint of the strong creme fraiche taste. Great recipe. - 25 Aug 2013 (Review from Allrecipes UK & Ireland)
Very nice used it as a pasta and chicken sauce. Had to use tarragon paste instead of dried tarragon if you have to do this 1 tea spoon is enough. I personally prefer creme freche to double cream but i feel this is personal preference. - 06 Aug 2014 (Review from Allrecipes UK & Ireland)