Tarragon sauce

    15 min

    This is a very nice full bodied sauce to go with most chicken dishes or just over a plain chicken breast.

    192 people made this

    Serves: 10 

    • 225ml chicken stock
    • 1 garlic clove, finely chopped
    • 1 tbsp dried tarragon
    • 175ml double cream
    • 1 tbsp chopped fresh tarragon
    • salt & pepper

    Prep:5min  ›  Cook:10min  ›  Ready in:15min 

    1. Add stock, garlic and dried tarragon to a saucepan, bring to the boil and reduce heat for 5 mins.
    2. Bring back to the boil until reduced bt two-thirds.
    3. Stir in cream and boil until reduced by half. Stir in fresh tarragon and season. Serve with chicken.

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    Reviews in English (3)


    Lovely. To make it lower in fat I substituted the double cream for creme fraiche.  -  03 Oct 2011


    Really delicious. I used creme fraiche instead of cream after which I reduced on a medium heat instead of boiling. I didn't have fresh tarragon (only freeze dried) and didn't use the garlic clove because the sauce was for fish cakes. I was thrilled that there wasn't even a hint of the strong creme fraiche taste. Great recipe.  -  25 Aug 2013


    Very nice used it as a pasta and chicken sauce. Had to use tarragon paste instead of dried tarragon if you have to do this 1 tea spoon is enough. I personally prefer creme freche to double cream but i feel this is personal preference.  -  06 Aug 2014