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Tarragon white wine sauce served with grilled chicken
Elegant, creamy white wine sauce finished with fragrant fresh tarragon

Tarragon White Wine Sauce

Author: Flavelo
Recipes Main Courses Sauces and Gravies
This sauce is the liquid form of elegance. The acidity and fruitiness of white wine perfectly cut through the richness of the cream, while tarragon – one of French cuisine's 'big four' herbs – gives it a unique character. It pairs particularly well with white meats (chicken, turkey) and noble fish, where the goal is to highlight the main ingredient's flavour, not overpower it.
🕒 Prep Time 10 mins
🍳 Cook Time 15 mins
⌛ Total Time 25 mins
🍽️ Servings 4 servings
🔥 Calories 200 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Chopping board and knife
  • Frying pan
  • Wooden spoon

Allergen Information

⚠️ Milk
⚠️ Sulphur dioxide (in wine)

Instructions

1 ✓

Dice the onion very finely, chop the tarragon finely.

Tip: The finer you chop the onion, the better it cooks down, preventing a chunky sauce.
2 ✓

Melt the butter in a pan over medium heat. Add the onion and sauté until translucent and soft. Do not let it brown!

Tip: Browning (Maillard reaction) is not the goal here, as it discolours the light sauce and may add a bitter taste.
3 ✓

Pour in the white wine. Increase the heat and boil until the liquid reduces by about half and the smell of alcohol is no longer sharp.

Tip: During reduction, the alcohol evaporates, leaving only the wine's fruity essence.
4 ✓

Lower the heat and pour in the cream. Simmer gently for 5-8 minutes until the sauce thickens and coats the back of a spoon.

Tip: Evaporation of the cream's water content thickens the sauce. Do not boil too vigorously to prevent fat separation.
5 ✓

Finally, stir in the chopped tarragon and lemon juice. Season with salt and pepper.

Tip: Lemon juice and salt truly highlight the tarragon's flavour.

Recipe FAQ

Which wine should I choose?
Always cook with wine you would happily drink. A dry, crisp white wine (e.g., Sauvignon Blanc or Pinot Grigio) is the best choice.
Can children eat it?
Although most alcohol evaporates during boiling, traces may remain. For children, make it with stock instead of wine.

Ingredients

  • 30 g butter
  • 1 small onion (red or shallot)
  • 100 ml dry white wine
  • 200 ml double cream
  • 10 g fresh tarragon
  • 10 ml lemon juice
  • 1 pinch salt
  • 1 pinch freshly ground black pepper