Tarragon Cream Sauce
Dress Up the Ordinary
A flavorful white wine sauce enriched with cream and fresh tarragon--perfect over roasted salmon, baked chicken, or seared pork medallions.
1 large shallot, minced
2 sprigs parsley
1 bay leaf
1/2 cup dry white wine
3/4 ounce (about 4 teaspoons) Fond de Poulet Gold®
2 cups water
1/4 teaspoon kosher salt, plus additional as needed
1 1/2 tablespoons unsalted butter, at room temperature
1 1/2 tablespoons flour
1 tablespoon chopped fresh tarragon
1/2 cup heavy cream
Ground black pepper
Combine the shallot, parsley sprigs, bay leaf, and white wine in a medium saucepan. Bring to a boil over medium-high heat and cook until the wine is reduced by half, to about 1/4 cup.
Reduce the heat to medium and add the Fond de Poulet Gold®, water, and kosher salt, whisking until the Fond de Poulet Gold® dissolves. Bring the sauce to a simmer and cook, keeping it at just a simmer, for 15 minutes. While the sauce simmers, combine the butter and flour in a small bowl and blend them into a paste.
At the end of the 15 minutes, whisk the butter/flour paste into the sauce until it dissolves completely. Simmer for 2-3 more minutes, whisking constantly, until the sauce has thickened.
Strain the sauce through a sieve, and then return it to the pan.
Whisk in the tarragon and cream and simmer gently for 2 minutes. Season the sauce to taste with salt and pepper.