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.

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Prep Time 10

Cook Time 10

Servings: 2

Course: Main Course

Cuisine: French

Calories: 775

Ingredients Equipment Method Notes

Ingredients

Cream: 1 packet (200 ml)

Milk: 100 grams (or 100 ml)

Dried Tarragon: 2 teaspoons (or about 2/3 tablespoon)

Crushed Chilli: 2 teaspoons (or about 2/3 tablespoon)

Salt: ½ teaspoon

White Pepper: ½ teaspoon

Chicken Powder: 1 teaspoon

Equipment

Saucepan is ideal because it distributes heat evenly and helps prevent the cream from burning or curdling.
Whisk Used to mix the cream, milk, and spices smoothly.
Measuring cups For accurately measuring
Measuring spoons Consistent measurements = consistent flavor.
Stove or cooktop Medium-low heat control is important to gently simmer the sauce without boiling.

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.