Creamy Tarragon Sauce

Creamy Tarragon Sauce

The Spruce / Kristina Vanni

Prep: 10 mins
Cook: 10 mins
Total: 20 mins
Servings: 12 servings
Yield: 1 1/2 cups
Nutrition Facts (per serving)
42 Calories
3g Fat
2g Carbs
1g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 12
Amount per serving
Calories 42
% Daily Value*
Total Fat 3g 4%
Saturated Fat 2g 9%
Cholesterol 10mg 3%
Sodium 101mg 4%
Total Carbohydrate 2g 1%
Dietary Fiber 0g 0%
Total Sugars 1g
Protein 1g
Vitamin C 0mg 1%
Calcium 39mg 3%
Iron 0mg 1%
Potassium 53mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

A creamy tarragon sauce with herbs is quick and easy to make and tastes delicious serves with meat and seafood, especially chicken. A simple roux is made using flour and butter before milk, sour cream, and herbs are added to form a thick sauce. Serve it warm over your favorite main dish.

This sauce uses dried herbs, making it easy to whip up at a moment's notice. Tarragon is a spring and summer French herb with an anise-like flavor. The leaves add a sophisticated element to the sauce and pair perfectly with sour cream.

Full of flavorful tarragon, chervil, and basil with the tang of sour cream, this sauce is perfect for chicken, shrimp, or beef. It can also be served over roasted or sautéed vegetables like potatoes and asparagus.

This recipe was provided by Leisure Arts.


  • 1/4 cup unsalted butter, or margarine

  • 1 tablespoon all-purpose flour

  • 1 cup milk

  • 1/2 cup sour cream

  • 1 teaspoon dried tarragon 

  • 1 teaspoon dried chervil

  • 1 teaspoon dried basil

  • 1 teaspoon garlic powder

  • 1/2 teaspoon kosher salt

  • 1/2 teaspoon freshly ground black pepper

Steps to Make It

  1. Gather the ingredients.

    Creamy Tarragon Sauce ingredients

    The Spruce / Kristina Vanni

  2. Melt the butter in a medium saucepan over medium heat. Stir in the flour. Cook 1 to 2 minutes, or until the flour is brown.

    flour and butter in a saucepan

    The Spruce / Kristina Vanni

  3. Gradually add the milk and stir until flour mixture dissolves. Continue to cook, stirring constantly, until the sauce thickens.

    white sauce in a saucepan

    The Spruce / Kristina Vanni

  4. Stir in the sour cream, tarragon, chervil, basil, garlic powder, salt, and pepper. Taste for seasoning.

    Stir in the sour cream, tarragon, chervil, basil, garlic powder, salt, and pepper into the mixture in the saucepan

    The Spruce / Kristina Vanni

  5. Serve immediately, or store in an airtight container in the refrigerator.

    Creamy Tarragon Sauce

    The Spruce / Kristina Vanni


  • To serve sauce from the fridge, transfer to a medium saucepan. Cook over medium heat 3 to 5 minutes or until heated through, stirring occasionally. Serve warm with meat.

Recipe Variations

  • For a brighter sauce, swap the dried herbs for fresh, minced herbs. Double the amounts, since dried herbs are more potent than fresh.
  • Swap the garlic powder for one finely minced garlic clove.
  • For a touch of freshness, add a squeeze of lemon juice.