Tarragon sauce
We are not holding back on the tarragon flavour in our recipe for tarragon sauce. Our homemade tarragon essence is practically made to squeeze out every bit of its aniseed-like character. We whisk it up with egg yolks, crème fraiche, and butter until it turns silky smooth, making it a go-to condiment you will want to drizzle, dip, and spoon onto just about anything!
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Ingredients
Tarragon essence
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1
Shallot, chopped
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10
Black peppercorns
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10
Fresh tarragon sprigs
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100 ml
White wine vinegar
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Tarragon sauce
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6
Egg yolks (about 6 tbsp)
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250 ml
Creme fraiche
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100 g
Cold butter, cut into small cubes
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1 tsp
Coarse salt
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Pepper, freshly ground
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75 ml
Tarragon leaves, coarsely chopped
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Instructions
Tarragon essence
Tarragon sauce
Recommended information
Serving suggestion
Choose French tarragon
Use French tarragon instead of Russian tarragon to get more pronounced flavour. French tarragon is more pungent and aromatic, while Russian tarragon is much milder and can taste slightly bitter.
Thickening the sauce
For a thicker consistency, let the sauce cook for a few extra minutes while stirring constantly. If you want to thicken it right from the start, add a little flour early in the process, but cook it well to avoid any raw taste. Keep in mind that the sauce will thicken as it cools, so wait before making any final adjustments.
Prepare ingredients in advance
When you start making the sauce, it will go fast, so it helps to have everything measured and ready beforehand. The tarragon essence can be made ahead of time and kept in the fridge, saving you a step when cooking. It is also a good idea to set out the egg yolks and crème fraiche in advance, as letting them come closer to room temperature helps them blend more smoothly and reduces the risk of curdling when heated.
FAQ: Questions about tarragon sauce
Our full-flavoured tarragon sauce is a must-have condiment, and we have got the answers to all your questions below.
Can I substitute fresh tarragon with dried tarragon?
Yes, but dried tarragon has a more concentrated flavour than fresh, so you will need to use less. Use one teaspoon of dried tarragon for every tablespoon of fresh tarragon leaves. If replacing fresh tarragon sprigs in the essence, use half a teaspoon of dried tarragon per sprig. Adjust to taste, as dried herbs can vary in strength.
What does tarragon taste like?
Tarragon has a mild but distinct flavour with hints of liquorice and anise. It is also slightly sweet and has a light, peppery note. The liquorice-like taste is present but not overpowering, giving tarragon a delicate yet noticeable flavour.
How do I store and reheat the tarragon sauce?
Store tarragon sauce in an airtight container in the fridge and use it within 3 days. To reheat, warm it gently on the stovetop over low heat, stirring continuously to keep it smooth. If you need to keep it warm for a few hours, pour it into a flask to maintain its temperature without overcooking. Do not freeze the sauce, as freezing can cause the sauce to separate and become watery when thawed.
Nutritional values
Nutritional value, per
1796 Kcal
| Fibre | 6.4 gram fibers |
| Protein | 25.8 gram |
| Fat | 183.6 gram |
| Carbohydrates | 16.6 gram |
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Try our easy-to-make tarragon sauce
We have kept the tarragon sauce recipe as easy as possible, freeing you from long hours at the stovetop. It comes to life with simple steps and no hard-to-find ingredients, making the whole process smooth sailing from start to finish. You can make it fresh, or if you like to get ahead, some parts can be sorted in advance. However you go about it, you will end up with a proper tarragon sauce that is sure to impress your guests.
If you love homemade condiments, be sure to try our pickled cucumbers and pickled red onions. They are just as easy to make and add a great touch to any meal.
With fresh, slightly sweet, and anise-like flavours
Tarragon is the leading flavour in this sauce, bringing its fresh, liquorice-like taste with a peppery-sweet undertone. The great thing is it also picks up a subtle acidity from the white wine vinegar and a pleasant warming heat from the black peppercorns. Both play small but important parts in creating a sauce full of nuance. To mellow out the intensity, crème fraiche adds just a tiny touch of delicate tanginess – enough to give a hint of freshness.
Irresistibly creamy and velvety texture
With the inclusion of crème fraiche and egg yolk, the sauce becomes thick enough to coat the back of a spoon but stays pourable, making it easy to drizzle or spoon over whatever you like. The egg yolks give it a rich, silky feel and a glossy finish, while the crème fraiche keeps it light enough to flow without feeling too heavy. It is one of the reasons why the sauce is as popular as it is; just imagine it coating a delicious piece of meat. Not a lot comes close to that!
Excellent with chicken or fish
Our creamy tarragon sauce is a wonderful match for almost any family dinner. Do you want to complete the meal? Serve it alongside roasted chicken and buttery scalloped potatoes for the ultimate combo of comfort and creaminess. Or, for something lighter, serve it with a fresh, zesty salad and flaky fish like cod, haddock, or sea bass, where the sauce sneaks its way between the layers, making every bite a delight.
But, you can also serve it cold as a fun swap for ketchup when dipping chips or potato wedges. Even crunchy, sliced fresh veggies will benefit from the tarragon flavour.
Explore other ways to prepare the recipe
This tarragon sauce is just waiting for a creative personal touch. While the essence is already intense, no one will get hurt by tossing in a few crushed garlic cloves. They add a punchy kick while also offering a mellow sweetness. Swapping some of the black peppercorns for pink ones introduces a floral, slightly fruity heat. To liven it up, a strip of lemon zest works wonders, spreading its bright, citrusy scent.
When it is time to whisk up the sauce, a pinch of mustard powder steps in with a peppery edge. For some warmth, sprinkle in smoked paprika, and for a hint of sweetness, drizzle in honey.
