Garlic-Tarragon Cream Sauce

Garlic-Tarragon Cream Sauce

13
Icy 0

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

30 m servings 590 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 590 kcal
  • 29%
  • Fat:
  • 49.2 g
  • 76%
  • Carbs:
  • 18.2g
  • 6%
  • Protein:
  • 14.7 g
  • 29%
  • Cholesterol:
  • 85 mg
  • 28%
  • Sodium:
  • 792 mg
  • 32%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

13
  1. 15 Ratings

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Most helpful positive review

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, cre...

Most helpful critical review

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. Ho...

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. Ho...

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, cre...

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...

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 fo...

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 c...

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 o...

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

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) daugh...

I absolutely LOVED this sauce. I added a bit of Asiago along with the Parmesan. It was delicious!!