Ingredients for Lemon Tarragon Cream Sauce
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How to Make Lemon Tarragon Cream Sauce
- Melt 2 tablespoons of butter in a medium saucepan over medium heat. Add 2 cloves of minced garlic and sauté until lightly golden brown (about 2 minutes).
- Pour in 1/2 cup of dry Riesling wine and let it simmer for 1 minute, allowing the alcohol to cook off slightly.
- Stir in 1 cup of heavy cream. Reduce the heat to low and simmer gently for 10 minutes, allowing the sauce to thicken slightly.
- Add the zest and juice of 1 lemon and 1/4 cup of chopped fresh tarragon. Cook for another 5 minutes, stirring occasionally.
- Season generously with salt and freshly ground black pepper to taste.
- Serve immediately over cooked fettuccine. Garnish with extra tarragon sprigs (optional).
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
1g
Fat
36g
Carbs
0g