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Tarragon and ginger cream sauce served

Tarragon and Ginger Cream Sauce

Tarragon sauces are classics of French cuisine, but by adding fresh ginger, we can create a new and exciting flavor profile. The creamy texture of the cream perfectly balances the spiciness of the ginger and the freshness of the tarragon. Imagine the silky texture of the cream meeting the pungent aroma of ginger, while the fresh scent of tarragon fills the kitchen. This sauce is excellent with fish, chicken, and grilled vegetables. It is quick and easy to prepare, but the richness of the flavors makes every meal unforgettable.

Prep Time 10 min
Preparation 15 min
Total 25 min
280 Kcal
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Ingredients for this recipe

Servings: 4
⭕ 200 ml Heavy Cream
⭕ 15 g Fresh Tarragon
⭕ 20 g Fresh Ginger
⭕ 30 g Butter
⭕ 2 cloves Garlic
⭕ 1 db Lemon Juice
⭕ 5 g Salt
⭕ 3 g White Pepper

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    Preparation Steps

    1

    Prepare the ingredients: peel and grate the ginger and garlic, finely chop the tarragon, and squeeze the lemon juice.

    2

    In a medium saucepan, melt the butter over medium heat. Add the grated ginger and garlic, and sauté for 1-2 minutes until fragrant.

    3

    Pour in the heavy cream, then stir in the freshly squeezed lemon juice, salt, and white pepper. Mix well.

    4

    Bring the sauce to a simmer, then reduce the heat to low and cook for 5-7 minutes, or until slightly thickened.

    5

    Add the finely chopped tarragon and cook for another 2 minutes to allow the flavors to meld.

    6

    Taste the sauce and adjust the seasoning if necessary, with more lemon juice or salt. For a smoother consistency, blend with an immersion blender.

    7

    Let the sauce cool slightly, then serve with fish, chicken, or grilled vegetables. It can be stored in the refrigerator for up to 3 days.