Tarragon and White Wine Sauce
3 people made this
This is a rich cream sauce that uses white wine and tarragon along with garlic and chicken stock. Ideal served on chicken.
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
- Add wine, stock, garlic and dried tarragon to a saucepan. Bring to boil then reduce heat for 5 minutes.
- Bring back to boil until reduced by two-thirds.
- Stir in cream and boil until reduced by half.
- Stir in fresh tarragon and season. Serve.
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