Wallenbergare With Tarragon Cream Sauce Food

LEMON-TARRAGON CREAM SAUCE

Lemon-Tarragon Cream Sauce image

When I was about eight, this sauce was "invented" by me with a little "help" from Mom. It's luxurious and velvety over pasta, especially fettucine.

Provided by Mmmm Tasty

Categories Sauces

Time 30m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

1 large garlic clove, minced
2 tablespoons butter
1 lemon, juice of
1/2 pint cream
1/4 cup riesling wine
1 sprig tarragon, chopped finely
salt
pepper

Steps:

In a saucepan over medium heat, saute garlic in butter until the garlic begins to brown.
Add the Riesling.
Mix, add the cream, and, lowering the heat, reduce the sauce for 10 minutes.
Add the lemon and tarragon and cook for 5 minutes more.
Add salt and pepper to taste.
Serve over fettucine.

Nutrition Facts : Calories 122.8, Fat 11.6, SaturatedFat 7.2, Cholesterol 36.6, Sodium 43.4, Carbohydrate 2.7, Sugar 0.2, Protein 1.2

TARRAGON CREAM SAUCE

Tarragon Cream Sauce image

A rich, creamy sauce. Use over chicken, fish, pasta, salad or vegetables. If you don't have fresh tarragon, substitute with dill, basil, or chives.

Provided by HelenG

Categories Sauces

Time 50m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 1/2 cups white wine
1 small yellow onion, chopped
1/4 teaspoon pepper
2 sprigs fresh tarragon, plus
1/2 tablespoon chopped fresh tarragon leaves
1 cup heavy cream
1/4 teaspoon sea salt or 1/4 teaspoon kosher salt

Steps:

In large saucepan, over med-high heat, bring wine, onion, pepper, and whole tarragon sprigs to a boil.
Reduce heat and simmer, uncovered, until mixture is reduced by at least 1/2, about 25 minutes, depending on the size of your pan.
Remove and discard the tarragon sprigs.
Add cream, reduce heat, simmer gently until slightly thickened, about 15 minutes.
Remove from heat and stir in salt and chopped tarragon.
Yummy!

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