Tarragon Cream Sauce

By Belinda

Tip: If you don't have tarragon on hand, you can make this rich, creamy sauce with dill, basil, or chives.

NUTRITION PER SERVING
CALORIES 48(75% from fat); FAT 4g (sat 2g); SUGAR 0g; PROTEIN 1g; CHOLESTEROL 14mg; SODIUM 25mg; FIBER 1g; CARBOHYDRATE 1g

Ingredients

• 1/2 bottle (1 1/2 cups) white wine
• 1 small yellow onion, thinly sliced
• 1/4 teaspoon black pepper
• 2 sprigs fresh tarragon, plus 1/2 tablespoon chopped leaves
• 1 cup heavy cream
• 1/4 teaspoon kosher salt

Details

Servings 2

Preparation

Step 1

In a large saucepan, over medium-high heat, bring the wine, onion, pepper, and whole tarragon sprigs to a boil. Reduce heat and simmer, uncovered, until the mixture is reduced by two-thirds, 20 to 25 minutes, depending on size of pan. Remove and discard the tarragon sprigs. Add the cream, reduce heat, and simmer gently until slightly thickened, about 15 minutes. Remove from heat and stir in the salt and chopped tarragon. Serve over chicken, fish, or vegetables.