Tarragon and White Wine Sauce

    20 minutes

    This is a rich cream sauce that uses white wine and tarragon along with garlic and chicken stock. Ideal served on chicken.

    7 people made this

    Serves: 4 

    • 1/2 cup (125ml) white wine
    • 1 cup (250ml) chicken stock
    • 1 garlic clove, finely diced
    • 1 tablespoon dried tarragon
    • 175ml thickened cream
    • 1 tablespoon fresh diced tarragon
    • salt and pepper, to taste

    Preparation:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Add wine, stock, garlic and dried tarragon to a saucepan. Bring to boil then reduce heat for 5 minutes.
    2. Bring back to boil until reduced by two-thirds.
    3. Stir in cream and boil until reduced by half.
    4. Stir in fresh tarragon and season. Serve.

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    Reviews in English (3)


    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)