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Tarragon Cream Sauce

A flavorful white wine sauce enriched with cream and fresh tarragon--perfect over roasted salmon, baked chicken, or seared pork medallions.


about 2 1/2 cups
  • 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


  1. 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.
  2. 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.
  3. 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.
  4. Strain the sauce through a sieve, and then return it to the pan.
  5. Whisk in the tarragon and cream and simmer gently for 2 minutes.  Season the sauce to taste with salt and pepper.
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Classic French Stocks and Sauces