White Wine and Tarragon Sauce

White Wine and Tarragon Sauce

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Don’t use cooking wine or an old bottle of dried Tarragon for this sauce. This White Wine and Tarragon Sauce depends on a dry, crisp, white wine and the fresh color and flavor of a new bottle of dried tarragon. White Wine and Tarragon sauce adds a delicate and delicious layer of flavor to chicken, fish or tofu. Try it with Breast of Chicken Wrapped in Phyllo.

White Wine and Tarragon Sauce

By Gloria Kobrin Published: September 19, 2023

  • Yield:

  • 2 cups


  • 1 cup dry white wine not cooking wine
  • 1 small shallot minced (about 2 tablespoons)
  • 4 tablespoons dried tarragon use a fresh bottle
  • 2 tablespoons olive oil
  • 3 tablespoons flour
  • 2 cups vegetable broth use chicken broth if desired
  • pinch ground white pepper


  • small saucepan
  • fine strainer
  • medium saucepan
  • wooden spoon
  • whisk


  1. Herb Essence: Pour wine into small saucepan. Add minced shallots and two tablespoons of tarragon. Boil slowly for 10 minutes or until the wine has been reduced to three or four tablespoons. Strain this "herb essence" into a small bowl. Press against the herbs and shallots to release as much flavor as possible into the wine. Set aside.
  2. White Sauce: Heat oil in medium saucepan over low heat. Add flour all at once and stir vigorously with a wooden spoon until the flour has cooked but not browned. Remove from heat. Add hot broth and whisk until the sauce is smooth. Return the saucepan to high heat and boil one minute white stirring constantly. Add pinch of white pepper.
  3. Add herb essence to sauce. Simmer two or three minutes. Remove from heat, stir in remaining two tablespoons of Tarragon. Stir well and serve.