This is a pan sauce built from butter, garlic, dry white wine, heavy cream, Dijon mustard, and fresh tarragon. It comes together in about 15 minutes and turns a plain chicken breast or pork chop into something worth eating on a weeknight. The honest reason to make it: the ingredients are cheap, the technique is forgiving, and the result tastes like you tried harder than you did.
Substitutions that actually work
- Fresh tarragon: If you can’t find it, use half the amount of dried tarragon. Dried is more concentrated and can turn bitter if you overdo it.
- Dry white wine: Chicken broth with a small splash of white wine vinegar (about 1 teaspoon per ¼ cup) works fine. Skip the vinegar if you’re adding lemon at the end.
- Heavy cream: Half-and-half will thin the sauce slightly — let it reduce a little longer. Crème fraîche adds a mild tang and holds up well to heat without breaking.
- Dijon mustard: Whole-grain mustard is a straight swap and adds some texture. Standard yellow mustard is sharper and thinner, so use about two-thirds of the amount called for.
- Unsalted butter: Salted butter works — just hold off on adding extra salt until you taste at the end.
Why this recipe works
Two things actually matter here. First, reducing the wine before the cream goes in. That step cooks off the raw alcohol bite and concentrates the flavor so the wine does real work in the finished sauce rather than just tasting boozy. Second, adding the Dijon off or near the end of cooking rather than early. Mustard can turn grainy and sharp if it simmers too long — stirring it in once the cream has thickened keeps the sauce smooth and the mustard flavor bright. Skip adding the tarragon at the very start — it goes dull and slightly grassy if it cooks the whole time; stir it in at the end so it stays fresh.
Troubleshooting
- Sauce broke and looks greasy or curdled: The heat got too high. Take the pan off the burner, let it cool for a minute, then whisk in a tablespoon of cold cream or cold butter. It usually comes back together.
- Sauce is too thin after the cream went in: Keep simmering on low — it needs more time to reduce. Don’t crank the heat or it will break.
- Sauce tastes flat or one-dimensional: The wine probably didn’t reduce enough. A small squeeze of lemon juice at the end can rescue it by adding the brightness the wine was supposed to provide.
- Sauce is too sharp or mustardy: Stir in a small knob of cold butter off the heat. Fat softens the mustard’s edge without diluting the sauce.
- Sauce thickened too much and is gluey: Add a splash of warm chicken broth or water and whisk over low heat until it loosens to the consistency you want.
Storage and reheating
Store leftover sauce in an airtight container in the fridge for up to 3 days. Cream sauces don’t freeze well — the cream separates on thawing and the texture turns grainy, so skip the freezer. To reheat, warm it gently in a small saucepan over low heat, whisking constantly. Add a tablespoon or two of cream or broth if it has thickened up in the fridge. Don’t microwave it on high — that’s the fastest way to break it.
Tarragon Dijon Cream Sauce
Ingredients
- 2 tablespoons unsalted butter High-quality butter for a richer flavor
- 2 cloves garlic Minced finely
- ½ cup dry white wine Such as Sauvignon Blanc
- 1 cup heavy cream Preferably full-fat for the best texture
- 1 tablespoon Dijon mustard Use high-quality Dijon for depth of flavor
- 1 tablespoon fresh tarragon Finely chopped
- ½ teaspoon salt Adjust to taste
- ¼ teaspoon black pepper Freshly ground for best flavor
Instructions
- In a medium saucepan over medium heat, melt the butter until it begins to foam.
- Add the minced garlic and sauté for about 30 seconds, or until fragrant.
- Pour in the dry white wine and let it simmer until reduced by half, about 3–4 minutes.
- Lower the heat to medium-low and stir in the heavy cream. Allow it to simmer gently for 5 minutes, stirring occasionally.
- Whisk in the Dijon mustard, ensuring it fully integrates into the sauce.
- Add the chopped fresh tarragon, salt, and black pepper. Stir to combine.
- Simmer for another 2–3 minutes, or until the sauce thickens to a silky consistency.
- Remove from heat and allow the sauce to rest for 1–2 minutes before serving.
Notes
- For extra complexity, add a dash of lemon juice to brighten the flavors.
- If the sauce becomes too thick, thin it out with a small splash of chicken broth or water.
Nutrition
Common questions
Can I make this sauce ahead of time?
Yes, you can make it up to a day ahead and refrigerate it. Reheat it slowly on the stovetop over low heat with a splash of cream or broth, whisking as it warms — it will look thick and separated at first but smooths out.
What can I use instead of white wine if I don’t drink alcohol?
Chicken broth is the most practical swap. Add about a teaspoon of white wine vinegar or a small squeeze of lemon juice to replace the acidity the wine would have contributed.
Does this sauce work on a burger?
It does, specifically on a chicken burger or a beef patty cooked to at least 160°F. Spread it on the bottom bun just before serving — it’s thick enough to stay put and the mustard and tarragon cut through the richness of the meat well.
Why does my sauce taste bitter?
Overcooked tarragon is usually the cause. Add the fresh tarragon in the last minute or two of cooking, not at the beginning. If you used dried tarragon and added too much, a pinch of sugar and a small knob of butter can help balance it.
Can I use milk instead of heavy cream?
Whole milk will work in a pinch but the sauce will be noticeably thinner and more likely to break over heat. If that’s what you have, keep the heat very low and whisk constantly once the milk goes in.
What to cook next
- Pretzel Bacon Pub Chicken burger
- Crispy SmokeShack Chicken Burger
- Mushroom Swiss King Copycat
- Angus Bacon Guacamole Burger