Lemon Tarragon Cream Sauce Recipe

Indulge in this dreamy Lemon Tarragon Cream Sauce, a family favorite with a touch of childhood magic! This velvety smooth sauce, perfected over years, elevates simple fettuccine to a restaurant-worthy experience. Imagine creamy, tangy lemon zest mingling with the delicate anise notes of fresh tarragon – pure culinary bliss in just 30 minutes. Perfect for a weeknight dinner or a special occasion.

Prep Time 10 mins
Cook Time 30 mins
Calories 122.8 kcal
Protein 2g
Rating 5.0 (1 Reviews)
Lemon Tarragon Cream Sauce 35

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Lemon Tarragon Cream Sauce

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How to Make Lemon Tarragon Cream Sauce

  1. 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).
  2. Pour in 1/2 cup of dry Riesling wine and let it simmer for 1 minute, allowing the alcohol to cook off slightly.
  3. Stir in 1 cup of heavy cream. Reduce the heat to low and simmer gently for 10 minutes, allowing the sauce to thicken slightly.
  4. Add the zest and juice of 1 lemon and 1/4 cup of chopped fresh tarragon. Cook for another 5 minutes, stirring occasionally.
  5. Season generously with salt and freshly ground black pepper to taste.
  6. 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

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