Garlic-Tarragon Cream Sauce

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Garlic-Tarragon Cream Sauce to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Garlic-Tarragon Cream Sauce, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 1/2 cup margarine
• 4 cloves garlic, crushed
• 1/4 cup minced onion
• 1 tablespoon dried tarragon
• 1/2 cup dry white wine
• 3 cups half and half
• 1 cup grated Parmesan cheese
• 1/4 cup all-purpose flour
• 1/2 cup cold water
• salt and pepper to taste

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Melt the margarine in a large saucepan over medium-low heat

Step 2: Technique & Execution

Stir in the garlic, onion, and tarragon; cook until the onion has softened, about 5 minutes

Step 3: Technique & Execution

Add white wine, and cook for 5 minutes

Step 4: Technique & Execution

Pour in half and half and Parmesan cheese; increase heat to medium-high and bring to a simmer

Step 5: Technique & Execution

Whisk the flour into the water, dissolving any lumps

Step 6: Technique & Execution

When the sauce has come to a boil, stir in the flour mixture to thicken to desired consistency