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 butter (or margarine)
- 1 tablespoon all-purpose flour
- 1 cup milk
- 1/2 cup sour cream
- 1 teaspoon tarragon (dried)
- 1 teaspoon chervil (dried)
- 1 teaspoon basil (dried)
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper (ground)
Gather the ingredients.
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.
Gradually add the milk and stir until flour mixture dissolves. Continue to cook, stirring constantly, until the sauce thickens.
Stir in the sour cream, tarragon, chervil, basil, garlic powder, salt, and pepper. Taste for seasoning.
Serve immediately, or store in an airtight container in the refrigerator.
- 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.
- 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.