Garlic-Tarragon Cream Sauce Recipe - Allrecipes.com
Garlic-Tarragon Cream Sauce Recipe
  • READY IN 30 mins

Garlic-Tarragon Cream Sauce

Recipe by  

"A creamy all purpose pasta sauce that will please all garlic lovers! PS: Not for the calorie counters."

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Ingredients Edit and Save

Original recipe makes 4 cups Change Servings

Directions

  1. Melt the margarine in a large saucepan over medium-low heat. Stir in the garlic, onion, and tarragon; cook until the onion has softened, about 5 minutes. Add white wine, and cook for 5 minutes. Pour in half and half and Parmesan cheese; increase heat to medium-high and bring to a simmer.
  2. Whisk the flour into the water, dissolving any lumps. When the sauce has come to a boil, stir in the flour mixture to thicken to desired consistency. Season to taste with salt and pepper.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 20 mins
  • READY IN 30 mins
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Reviews More Reviews

Most Helpful Positive Review
Aug 12, 2008

I thought this came out perfect consistency wise. I did add 2 additional cloves of garlic (for a total of 6), but felt it could still use two more. Also, with the sweetness from the taragon, cream, and garlic all working together I felt like perhaps 1/2 tsp. of cayenne might be in order next time. All in all though ...it's a keeper. Ready to eat in 30 minutes tops - always need those recipes! Thanks Icy!

 
Most Helpful Critical Review
Oct 29, 2006

downright awful. does not taste like cream or garlic. it is totally overpowered by parmesean cheese. i would omit the cheese entirely, or at least reduce it by 75% if I were to try again. However, this did not show enough promise to try again.

 

14 Ratings

Jul 12, 2008

Overall, a good sauce. Used butter and cut onions in half and eliminated the tarragon, as I don't care for the flavor. I would prefer a stronger garlic flavor, so next time, I'll double it. I was worried about the Parmesan based on another reviewer, so I cut that in half. It needs the full amount.

 
Nov 17, 2010

I had to change a few things because I used this as pizza sauce. I have confidence that is it a good sauce 'as is' on pasta or over chicken, but it worked out good for pizza too! I made my own chicken garlic pizza with half this recipe. I omitted tarragon (don't like it anyway), doubled the garlic (it needed it), used cream instead of half & half, and used chicken stock instead of wine. Oh, and I use only butter, never margarine. It turned out well.

 
Dec 21, 2009

This was a tasty cream sauce. Very heavy but definitely tasty! I was concerned with the tarragon reviews so I just omitted that, and the over all flavor was very good. I used butter instead of margarine and used one large shallot instead of the onion.

 
Jul 20, 2008

sauce was so easy to make. and it tasted great. i didn't add the tarragon and i substitued the half and hlaf with cream

 
May 28, 2013

I love the taste of tarragon, especially with chicken. Very flavorful, didn't find a thing wrong with the taste. It is very thick and heavy and would have worked great on pasta! I was looking for a sauce for chicken the night I made this and it was a little too thick for what I was looking for. I needed to get dinner on the table or would have tried to thin it a bit. Couldn't beat it for the flavor though! Thanks for the recipe!

 
Mar 23, 2012

It was really good - a keeper! I used fresh tarragon, since I had it. I love tarragon, so not sure why so many others don't and left it out - it was just right. My vegetarian (not vegan) daughter loved it. The only "problem" is that I made 1/2 the recipe for 3 of us with tortellinis, and had a huge amount of sauce. I used about 1/3 of the sauce. I suggest always making 1/2 and saving some (I am freezing to see if that works).

 

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Nutrition

  • Calories
  • 590 kcal
  • 29%
  • Carbohydrates
  • 18.2 g
  • 6%
  • Cholesterol
  • 85 mg
  • 28%
  • Fat
  • 49.2 g
  • 76%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 14.7 g
  • 29%
  • Sodium
  • 792 mg
  • 32%

* Percent Daily Values are based on a 2,000 calorie diet.

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