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GoFarm Blog

Tarragon Cream Sauce

A French inspired Creamy Tarragon Sauce that has the subtle flavor of anise. This rich creamy sauce pairs well with poultry, fish or vegetables for a deliciously aromatic dish.


  • 3 tablespoons butter

  • 1 garlic clove, minced

  • 1 cup dry white wine

  • 1/2 cup vegetable broth

  • 1 tablespoon honey

  • 2 freshly squeezed lemon juice

  • 1 bunch tarragon

  • 1 cup heavy cream

  • salt & pepper to taste


  1. In a saucepan set over medium heat, melt 1 tablespoon of the butter and add the garlic. Cook for 30 seconds, do not brown. Add the wine and cook for 30 seconds to burn off the alcohol; then add the vegetable broth, bring to a boil and reduce by half.

  2. Adjust the heat to medium and stir in the cream, honey, lemon juice, salt and pepper. Simmer for 5-8 minutes or until thickened slightly. Can add flour to thicken as well.

  3. Remove from the heat and stir in the remaining butter and the chopped tarragon. Transfer the sauce to a pitcher or small dish.



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