Tarragon sauce is a French sauce with a unique, slightly anise like flavor that is classic in creamy sauces. There are many varieties of French sauces, some are creamy, while others are used as marinades. Today, I’m going to share with you a recipe for one of the creamy sauces: Tarragon Sauce. This sauce is served with chicken, beef, fish, or pork. I ( Chef Asif ) make this sauce in the restaurants whenever there’s an order for tarragon steak, chicken, or fish.
Tarragon Sauce Recipe (for 1 packet of cream)
Tarragon sauce is a French sauce with a unique, slightly anise like flavor that is classic in creamy sauces. Tarragon sauce is served with chicken, beef, fish, or pork.
Ingredients
Equipment
Method
Combine: In a saucepan, combine the 200 ml cream and 100 ml milk.
Add Flavors: Whisk in the dried tarragon, crushed chilli, salt, white pepper, and chicken powder.
Simmer: Gently heat the sauce over medium-low heat, stirring frequently. Do not let it boil vigorously, as the cream may curdle.
Thicken: Let it simmer for 5-7 minutes until the sauce has thickened slightly and the flavors have melded together.
Taste and Serve: Taste the sauce and adjust seasoning if needed (e.g., more salt or chili). Pour over your favorite grilled chicken, fish, or pasta and serve immediately.
Notes
This tarragon sauce is all about gentle heat and patience. Keep the flame low and stir often, boiling will dull the herbal aroma and can split the cream. The sauce may look thin at first, but it thickens naturally as it cools, so stop cooking while it’s still silky. For the best flavor, let it rest for 1–2 minutes off heat before serving; this allows the tarragon to bloom and the chilli to round out without overpowering the cream.
A great tarragon sauce is built on precision, not speed. Low heat and the right tools make all the difference. If you want to cook sauces like this with confidence every time, Learn more about the essential kitchen tools every chef needs here to perfect your sauces.
