Methods/steps

1. In a saucepan, melt the butter over medium-low heat, add the garlic, and cook for 1 minute.
2. Whisk in the wine, increase the heat to medium, and simmer until the wine is reduced to about 3 tablespoons.
3. Add the More Than Gourmet White Wine Sauce and tarragon and bring the mixture back to a simmer.
4. Whisk in the cream, season the sauce to taste with salt and pepper, and heat until warmed through.
5. Heat and serve over poultry, fish such as salmon, or pork medallions.