Tarragon Cream Sauce | The Chopping Block

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Tarragon Cream Sauce

This sauce goes perfectly with our Sweet Pea Potato Gnocchi.

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Yield: 1 3/4 cup

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Active Time: 15 minutes
Start to Finish: 15 minutes

For this recipe you’ll need:

2 tablespoons butter

1 shallot, thinly sliced

1/2 cup white wine

1 cup heavy cream

1/2 cup parmesan cheese, grated

1/2 cup frozen peas, defrosted

2 teaspoons fresh tarragon, rough chopped

Salt and pepper to taste

Heat a large, wide pan over medium heat, and add the butter. Gently sauté the shallots until aromatic, about 30 seconds.
Pour in the wine, allowing it to reduce until almost dry.
Add the heavy cream, and bring to a boil. Reduce the heat, and simmer until the sauce is slightly thickened.
Remove from the heat, and whisk in the parmesan cheese, peas and tarragon. Season with salt and pepper to taste, and serve with your favorite pasta or gnocchi.