Creamy Tarragon Sauce
A rich, creamy sauce infused with tarragon, perfect for elevating weeknight dinners or meal prepping.
Ingredients
For the sauce
- 1 cup Heavy Cream To create a rich, velvety base that feels luxurious.
- ¼ cup Fresh Tarragon, chopped Adds aromatic, earthy notes that brighten the sauce.
- 2 tablespoons Dijon Mustard Provides a tangy bite that complements the cream.
- 1 tablespoon Lemon Juice Brightens flavors and adds acidity to balance richness.
- to taste teaspoon Salt and Pepper Essential for enhancing flavors and seasoning to taste.
Instructions
Preparation
- Gather all your ingredients on the counter to streamline your cooking process.
- Chop the fresh tarragon finely.
- Measure out the Dijon mustard and lemon juice. Set aside until you're ready to combine.
Cooking
- In a medium saucepan, pour in the heavy cream and bring it to a gentle simmer over medium heat. Stir occasionally to prevent it from scorching.
- Once the cream starts to bubble, reduce the heat to low. Add in the chopped tarragon, Dijon mustard, and lemon juice, stirring until fully combined.
- Season generously with salt and pepper. Continue to cook for an additional 2-3 minutes, allowing the sauce to thicken slightly.
Serving
- Remove the sauce from the heat and let it cool slightly; it will continue to thicken as it stands.
- Drizzle generously over your favorite proteins or vegetables.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Notes
For a deeper flavor, sauté the tarragon in a bit of olive oil before adding the cream. If you're looking for a lighter version, substitute half of the heavy cream with low-fat Greek yogurt. Double the recipe for meal prepping and reheat gently to maintain its creamy consistency.