Best 9 Tarragon Champagne Sauce Recipes

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Are you looking for an elegant and flavorful sauce to elevate your culinary creations? Look no further than the classic and versatile tarragon champagne sauce. This exquisite sauce is a symphony of flavors, combining the aromatic herb tarragon with the effervescence of champagne, creating a perfect balance of savory and tangy notes. Whether you're a seasoned chef or a home cook looking to impress, this article will guide you through the steps of crafting the perfect tarragon champagne sauce to enhance your favorite dishes.

Here are our top 9 tried and tested recipes!

TARRAGON CHAMPAGNE VINEGAR DRESSING



Tarragon Champagne Vinegar Dressing image

1. Place shallot, tarragon, mustard, and vinegar into a mixing bowl. Whish together. 2. Slowly whisk in olive oil to create an emulsion. Adjust the amount of

Provided by Emily

Number Of Ingredients 6

1 small shallot (minced)
1 tsp fresh tarragon (minced)
2 tsp dijon mustard
2 tbs champagne vinegar
6 tbs olive oil
salt and pepper (to taste)

Steps:

  • 1. Place shallot, tarragon, mustard, and vinegar into a mixing bowl. Whish together. 2. Slowly whisk in olive oil to create an emulsion. Adjust the amount of oil to your taste, but the typical ratio of oil to vinegar is 3:1. 3. Season with salt and pepper and mix into salad.

Nutrition Facts :

TARRAGON SAUCE RECIPE



Tarragon Sauce Recipe image

A recipe for making tarragon sauce.

Provided by G. Stephen Jones

Categories     Sauces

Time 20m

Number Of Ingredients 6

3 tablespoons butter (divided)
1 shallot (minced)
½ cup white wine
1 cup demi glace
1 tablespoon tarragon (chopped)
salt and pepper (to taste)

Steps:

  • Melt 2 tablespoons of the butter in a saucepan and sauté the shallot for approximately 2 minutes (or until transparent).
  • Deglaze the pan with the wine and reduce for 2-3 minutes.
  • Add demi glace, stir and simmer until the sauce is thick enough to coat a spoon.
  • Add the tarragon and finish with the remaining tablespoon of butter.
  • Season to taste with salt pepper and serve.

TARRAGON CREAM SAUCE



Tarragon Cream Sauce image

A rich, creamy sauce. Use over chicken, fish, pasta, salad or vegetables. If you don't have fresh tarragon, substitute with dill, basil, or chives.

Provided by HelenG

Categories     Sauces

Time 50m

Yield 4 serving(s)

Number Of Ingredients 7

1 1/2 cups white wine
1 small yellow onion, chopped
1/4 teaspoon pepper
2 sprigs fresh tarragon, plus
1/2 tablespoon chopped fresh tarragon leaves
1 cup heavy cream
1/4 teaspoon sea salt or 1/4 teaspoon kosher salt

Steps:

  • In large saucepan, over med-high heat, bring wine, onion, pepper, and whole tarragon sprigs to a boil.
  • Reduce heat and simmer, uncovered, until mixture is reduced by at least 1/2, about 25 minutes, depending on the size of your pan.
  • Remove and discard the tarragon sprigs.
  • Add cream, reduce heat, simmer gently until slightly thickened, about 15 minutes.
  • Remove from heat and stir in salt and chopped tarragon.
  • Yummy!

CHAMPAGNE SAUCE



Champagne Sauce image

Serve this sauce over fish fillets or chicken breasts. Plan on drinking the rest of the Champagne with dinner as this only uses 1 cup!

Provided by TishT

Categories     Sauces

Time 35m

Yield 2 1/2 cups

Number Of Ingredients 5

1 cup veloute sauce (prev. posted-made with fish stock for fish or chicken stock for chicken)
1 cup champagne or 1 cup sparkling wine
1/2 cup sweet onions or 1/2 cup shallot, minced
1/2 cup butter, cut into pats
1 1/2 teaspoons fresh tarragon, chopped

Steps:

  • Place the onions and champagne into a sauce pan and bring it to a low boil and cook until it is reduced by half.
  • While the champagne and onions are cooking, heat but don't boil the veloute sauce.
  • Remove the champagne and onions from the heat and thoroughly stir in the veloute and the tarragon.
  • Lightly swirl the butter into the sauce and when the butter is very soft but not melted, spoon over fish or chicken (you want to have butter streaks on the sauce).

Nutrition Facts : Calories 420.2, Fat 36.9, SaturatedFat 23.4, Cholesterol 97.6, Sodium 267.8, Carbohydrate 6.2, Fiber 0.5, Sugar 2.3, Protein 1

TARRAGON PAN SAUCE



Tarragon Pan Sauce image

Provided by Food Network

Number Of Ingredients 6

Pan juices from a chicken breasts with skin on
1/3 cup minced shallot
1/2 cup white-wine vinegar
2/3 cup dry white wine
1 teaspoon dried tarragon
2 cups chicken stock or canned chicken broth

Steps:

  • To skillet add minced shallot and cook over moderate heat, stirring, for 1-2 minutes, or until softened. Add vinegar, wine and tarragon. Deglaze pan, scraping up brown bits, until reduced by half. Add chicken stock (have heated so that it comes to the boil quickly). Bring to a boil. Strain sauce into a small saucepan and bring back to a boil.

TARRAGON CITRUS SPLASH



Tarragon Citrus Splash image

Provided by Geoffrey Zakarian

Categories     beverage

Time 20m

Yield 1 serving

Number Of Ingredients 7

Absinthe, for rinsing the glass
2 sprigs fresh tarragon
1 1/2 ounces gin, such as Monkey 47
1 ounce Demerara Sugar Syrup, recipe follows
1 ounce fresh lemon juice
1/2 ounce Green Chartreuse
1 cup demerara sugar

Steps:

  • Rinse a chilled cocktail coupe with absinthe, then garnish the glass with a tarragon sprig.
  • Add the gin, Demerara Sugar Syrup, lemon juice, Green Chartreuse and remaining tarragon sprig to a cocktail shaker. Muddle the tarragon, add large ice cubes and shake vigorously. Double-strain into the prepared glass and serve.
  • Combine the sugar and 1 cup water in a small saucepan and bring to a boil. Cook, stirring, until the sugar dissolves. Remove from the heat and let cool completely. Keep covered in the refrigerator up to 1 month.

SEARED SCALLOPS WITH TARRAGON-BUTTER SAUCE



Seared Scallops with Tarragon-Butter Sauce image

Provided by Andrea Albin

Categories     Sauté     Quick & Easy     Dinner     Scallop     White Wine     Tarragon     Gourmet     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 6

1 1/4 pounds large sea scallops, tough ligament from side of each discarded
7 tablespoons unsalted butter, cut into tablespoons, divided
2 tablespoons finely chopped shallot
1/4 cup dry white wine
1/4 cup white-wine vinegar
1 tablespoon finely chopped tarragon

Steps:

  • Pat scallops dry and sprinkle with 1/4 teaspoon each of salt and pepper (total).
  • Heat 1 tablespoon butter in a 12-inch nonstick skillet over medium-high heat until foam subsides, then sear scallops, turning once, until golden brown and just cooked through, about 5 minutes total. Transfer to a platter.
  • Add shallot, wine, and vinegar to skillet and boil, scraping up brown bits, until reduced to 2 tablespoons. Add juices from platter and if necessary boil until liquid is reduced to about 1/4 cup. Reduce heat to low and add 3 tablespoons butter, stirring until almost melted, then add remaining 3 tablespoons butter and swirl until incorporated and sauce has a creamy consistency. Stir in tarragon and salt to taste; pour sauce over scallops.

TOMATO-AND-CUCUMBER SALAD WITH TARRAGON-AND-CHAMPAGNE VINAIGRETTE



Tomato-and-Cucumber Salad With Tarragon-And-Champagne Vinaigrette image

Provided by Molly O'Neill

Categories     salads and dressings, appetizer

Time 10m

Yield 6 servings

Number Of Ingredients 12

6 tablespoons extra-virgin olive oil
2 tablespoons Champagne vinegar
1 tablespoon minced shallot
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 pints (about 1 1/2 pounds) red or yellow cherry tomatoes, halved
6 small kirby cucumbers, peeled, halved and thinly sliced
1/2 small red onion, very thinly sliced
1/2 cup chives, cut into 1-inch lengths
2 tablespoons minced tarragon leaves
1 tablespoon chopped mint leaves
6-8 outer leaves from a head of green lettuce

Steps:

  • In a large bowl, whisk together the olive oil, vinegar, shallot, salt and pepper. Add the tomatoes, cucumbers, onion and chives and toss to coat. Add the tarragon and mint and toss again. Line a serving bowl with the lettuce leaves and transfer the salad to it. Serve immediately.

Nutrition Facts : @context http, Calories 194, UnsaturatedFat 12 grams, Carbohydrate 17 grams, Fat 14 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 401 milligrams, Sugar 9 grams

TARRAGON TARTAR SAUCE



Tarragon Tartar Sauce image

Tartar sauce made at home stands far apart from the jarred kind. This herbed version is perfect for dunking fried shrimp -- and more.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Yield Makes 1 1/4 cups

Number Of Ingredients 7

1 cup mayonnaise
3 tablespoons sweet relish
1 tablespoon fresh lemon juice
3 tablespoons drained capers, rinsed
1 tablespoon chopped fresh tarragon
1 teaspoon coarse salt
1/8 teaspoon freshly ground pepper

Steps:

  • Stir together mayonnaise, relish, lemon juice, capers, tarragon, salt, and pepper in a medium bowl.

Tips:

  • Use fresh tarragon leaves for the best flavor.
  • If you don't have dry white wine, you can use chicken broth instead.
  • Be careful not to overcook the sauce, or it will lose its delicate flavor.
  • Serve the sauce immediately over your favorite protein or vegetable dish.
  • You can also use this sauce as a marinade for chicken, fish, or shrimp.

Conclusion:

Tarragon champagne sauce is a light, flavorful sauce that is perfect for special occasions. It is easy to make and can be used on a variety of dishes. With its bright, citrusy flavor, this sauce is sure to impress your guests. So next time you're looking for a delicious and elegant sauce, give Tarragon Champagne Sauce a try.

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