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Garlic-Tarragon Cream Sauce

Garlic-Tarragon Cream Sauce

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Icy

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

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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  • 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

Directions

  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.
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Reviews

JPETRAS
9
10/29/2006

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. However, this did not show enough promise to try again.

Druhda
4
8/12/2008

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, cream, and garlic all working together I felt like perhaps 1/2 tsp. of cayenne might be in order next time. All in all though ...it's a keeper. Ready to eat in 30 minutes tops - always need those recipes! Thanks Icy!

EliHunter
4
7/12/2008

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 was worried about the Parmesan based on another reviewer, so I cut that in half. It needs the full amount.