Lemon Tarragon Sauce Recipes

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LEMON-TARRAGON CREAM SAUCE



Lemon-Tarragon Cream Sauce image

When I was about eight, this sauce was "invented" by me with a little "help" from Mom. It's luxurious and velvety over pasta, especially fettucine.

Provided by Mmmm Tasty

Categories     Sauces

Time 30m

Yield 6 serving(s)

Number Of Ingredients 8

1 large garlic clove, minced
2 tablespoons butter
1 lemon, juice of
1/2 pint cream
1/4 cup riesling wine
1 sprig tarragon, chopped finely
salt
pepper

Steps:

  • In a saucepan over medium heat, saute garlic in butter until the garlic begins to brown.
  • Add the Riesling.
  • Mix, add the cream, and, lowering the heat, reduce the sauce for 10 minutes.
  • Add the lemon and tarragon and cook for 5 minutes more.
  • Add salt and pepper to taste.
  • Serve over fettucine.

Nutrition Facts : Calories 122.8, Fat 11.6, SaturatedFat 7.2, Cholesterol 36.6, Sodium 43.4, Carbohydrate 2.7, Sugar 0.2, Protein 1.2

TARRAGON-LEMON PAN SAUCE (COOKS ILLUSTRATED)



TARRAGON-LEMON PAN SAUCE (COOKS ILLUSTRATED) image

Categories     Sauce     Side     Simmer

Yield 3/4 cup

Number Of Ingredients 7

1 shallot, minced
1 cup low sodium chicken broth
2 teaspoons Dijon mustard
2 tablespoons unsalted butter
2 teaspoons minced fresh tarragon
2 teaspoons lemon juice
Pepper

Steps:

  • While chicken rests, remove all but 1 tablespoon of fat from now empty skillet using large spoon, leaving any frond and jus in skillet. Place skillet over medium-high heat, add shallots, and cook until softened, about 2 minutes. Stir in broth and mustard, scraping bottom with wooden spoon to loosen frond. Simmer until reduced to 3/4 cup, about 3 minutes. Off heat, whisk in butter, tarragon, and lemon juice. Season with pepper to taste, cover and keep warm.

TARRAGON CHICKEN WITH LEMON



Tarragon Chicken with Lemon image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 11

1 tablespoon extra-virgin olive oil
4 skinless chicken legs, skin removed (about 2 1/4 pounds)
Kosher salt
Freshly ground black pepper
2 tablespoons dry white vermouth
1 cup chicken broth, low-sodium canned, or homemade
1 teaspoon cold water, more if needed
1 teaspoon cornstarch
Finely grated zest of 1 lemon
2 teaspoons freshly squeezed lemon juice
3 tablespoons minced fresh tarragon leaves

Steps:

  • Preheat the oven to 375 degrees F.
  • Heat a medium-large skillet over high heat. Add the olive oil. Season the chicken all over with salt and pepper, and lay the pieces in the pan rounded-side down first (the side that had the skin). Cook the chicken, turning only once, until golden brown on both sides, about 5 minutes. Transfer chicken to an oven-proof dish, reserving the skillet. Place the chicken to the oven and bake until an instant-read thermometer inserted into the thickest part of the chicken registers 170 to 75 degrees F, about 15 minutes.
  • Meanwhile, pour the vermouth into the reserved skillet, scraping up any browned bits that cling to the pan with a wooden spoon, and cook over medium heat until the liquid reduces by about half. Add the chicken broth and continue to cook until slightly thickened.
  • In a small bowl whisk a teaspoon or so of cold water with the cornstarch, then whisk the mixture into the broth and bring to a full boil. Remove from heat and add the zest, lemon juice, and tarragon. Season with salt and pepper, to taste.
  • Remove the chicken from the oven. Pour any pan drippings from the chicken into the sauce and stir to combine. Divide the chicken pieces between 4 plates. Pour the sauce over the chicken and serve.

Nutrition Facts : Calories 256 calorie, Fat 10 grams, SaturatedFat 2 grams, Carbohydrate 3 grams, Protein 35 grams

ASPARAGUS WITH TARRAGON LEMON SAUCE



Asparagus with Tarragon Lemon Sauce image

With its fresh taste and minimal prep work, I'm sure you'll love this easy asparagus recipe. -Patricia Swart, Galloway, New Jersey

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 6 servings.

Number Of Ingredients 7

2 pounds fresh asparagus, trimmed
3 tablespoons olive oil
1 teaspoon all-purpose flour
3 tablespoons fat-free milk
1 tablespoon lemon juice
2 teaspoons minced fresh tarragon
Dash salt

Steps:

  • Place asparagus in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 3-5 minutes or until crisp-tender. Drain., Meanwhile, in a small saucepan, combine olive oil and flour. Gradually stir in milk until smooth. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat. Stir in the lemon juice, tarragon and salt. Serve with asparagus.

Nutrition Facts : Calories 83 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 36mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges

LEMON TARRAGON BUTTER



Lemon Tarragon Butter image

Tarragon is a native herb of central Asia and was brought to Spain by the Moors. It has been an important ingredient to French cooking since the 16th century.-Michelle Clair, Seattle, Washington

Provided by Taste of Home

Time 5m

Yield 1/2 cup.

Number Of Ingredients 5

1/2 cup butter, softened
1/4 cup fresh tarragon leaves, finely chopped
1/8 teaspoon lemon juice
Dash salt
Dash pepper

Steps:

  • Beat all ingredients until blended. Shape into a log; wrap in plastic. Refrigerate up to 1 week or freeze up to several months.

Nutrition Facts : Calories 103 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 110mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.

GRILLED SALMON FILLETS WITH A LEMON, TARRAGON, AND GARLIC SAUCE



Grilled Salmon Fillets with a Lemon, Tarragon, and Garlic Sauce image

This is perfect for summer grilling, especially if you want something different than the same old same old.

Provided by Austin Geraldson

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Salmon Fillet Recipes

Time 30m

Yield 4

Number Of Ingredients 12

4 (4 ounce) fillets salmon
salt and ground black pepper to taste
2 tablespoons olive oil
½ cup mayonnaise
2 tablespoons Dijon mustard
2 tablespoons olive oil
4 cloves garlic, minced
1 tablespoon lemon juice
1 tablespoon finely grated lemon zest
2 tablespoons chopped fresh tarragon
¼ teaspoon salt
¼ teaspoon ground black pepper

Steps:

  • Prepare a grill for high heat.
  • Season the salmon fillets with salt and pepper and drizzle with olive oil.
  • Whisk together the mayonnaise, mustard, olive oil, garlic, lemon juice, tarragon, salt and pepper; set aside.
  • Lightly oil the grill grate. Cook the salmon on the grill until the fish flakes easily with a fork, 5 to 10 minutes. Place on a serving plate and top with the prepared sauce.

Nutrition Facts : Calories 512.3 calories, Carbohydrate 4.3 g, Cholesterol 65.4 mg, Fat 46.2 g, Fiber 0.3 g, Protein 19.9 g, SaturatedFat 7.3 g, Sodium 543.5 mg, Sugar 0.5 g

LEMON TARRAGON CHICKEN WITH PAN SAUCE



Lemon Tarragon Chicken With Pan Sauce image

By Abigail Johnson Dodge, Fine Cooking Issue #38. If tarragon isn't available, substitute another fresh herb, such as parsley or savoury.

Provided by evelynathens

Categories     Chicken

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 9

1 (3 1/2-4 lb) roasting chickens, cut into quarters
3 tablespoons unsalted butter, very soft
1/2 teaspoon grated lemon zest
1 large lemon, juice of
2 teaspoons dijon-style mustard
2 teaspoons chopped fresh tarragon leaves
1 1/2 teaspoons coarse salt
fresh ground black pepper
1/2 cup canned low sodium chicken broth

Steps:

  • Heat the oven to 425°F Rinse the chicken and pat it dry with paper towels. Cut away any excess fat and tuck the wings behind each breast.
  • In a small bowl, mash the soft butter, lemon zest, 1 Tbs. of the lemon juice, the mustard, and the tarragon until well blended and smooth. Stir in 1 teaspoons of the salt and pepper to taste.
  • Loosen the skin from each chicken piece to create a pocket. Be careful not to tear the skin or peel it away completely. Spread an equal amount of the flavored butter under the skin of each piece. Use your fingers to massage the butter around so that it spreads out as evenly as possible under the skin. Pull the skin back in place over the butter.
  • Arrange the chicken in a shallow baking pan that can safely go on the stovetop. (An enamel-coated cast-iron pan such as a Le Creuset or a stainless-steel pan would work well.) Sprinkle with the remaining 1/2 teaspoons salt and more pepper. Bake, basting at first with the remaining lemon juice and then the pan juices, until the chicken is browned and cooked through, 55 to 60 minute.
  • Remove the chicken from the pan and loosely cover it with foil. Pour off the pan juices into a small measuring cup and let them settle until they separate. Spoon off the fat and discard it. Meanwhile, set the baking pan over medium-high heat and add the chicken stock and 1/2 cup water. Bring to a boil, scraping the bottom and sides of the pan to loosen the browned bits. Continue boiling until the sauce is reduced by half. Add the reserved pan juices, taste, and adjust the seasoning. Spoon a little sauce over each piece of chicken before serving.

Nutrition Facts : Calories 637.7, Fat 49.5, SaturatedFat 17.1, Cholesterol 210.1, Sodium 1056.7, Carbohydrate 1.2, Fiber 0.1, Sugar 0.4, Protein 44.7

GRILLED WHITEFISH WITH LEMON-TARRAGON SAUCE



Grilled Whitefish with Lemon-Tarragon Sauce image

Categories     Blender     Fish     Broil     Low Carb     Quick & Easy     Lemon     Tarragon     Bon Appétit

Yield Serves 6

Number Of Ingredients 5

1/2 cup bottled clam juice
3 tablespoons fresh lemon juice
3 tablespoons fresh tarragon leaves
3/4 cup plus 2 tablespoons olive oil
6 8-ounce whitefish fillets with skin

Steps:

  • Boil clam juice in heavy small saucepan until reduced to 2 tablespoons, about 5 minutes. Transfer to blender. Add fresh lemon juice and tarragon leaves. Blend mixture until tarragon is finely chopped. With machine running, gradually add 3/4 cup oil and blend well. Season sauce to taste with salt and pepper.
  • Position rack 6 inches from boiler. Preheat broiler. Brush fish with 2 tablespoons oil; season with salt and pepper. Place skin side down on heavy large baking sheet. Broil until opaque in center without turning, about 6 minutes.
  • Transfer whitefish to plates. Drizzle sauce over and serve.

POACHED CHICKEN WITH LEMON & TARRAGON SAUCE



Poached chicken with lemon & tarragon sauce image

Poached chicken with lemon in a deliciously creamy tarragon sauce - serve simply with rice or potatoes

Provided by Good Food team

Categories     Dinner, Lunch, Main course

Time 1h45m

Number Of Ingredients 15

300ml dry white wine
1 small fennel , sliced or 2 sticks celery, sliced
1 large carrot , cut in sticks
2 sprigs each thyme , rosemary and tarragon
2 large bay leaves
about 100g/4oz smoked bacon pieces or rinds
½ tsp whole black peppercorns
1 tbsp bouillon powder or 2 stock cubes
1 whole chicken , about 2kg/4lb 8 oz
1 onion , quartered
2 egg yolks
142ml pot double cream
handful fresh tarragon , chopped
1 tsp cornflour
juice of 1 lemon

Steps:

  • Put the wine, vegetables, herb sprigs, bay leaves, bacon, peppercorns and stock powder or cubes in a large pan. Bring to the boil, then simmer for 10 mins.
  • Remove any excess fat from the chicken and push it into the liquor.
  • Return the liquor to the boil, then turn heat down. Cover and cook for 11⁄4 hrs until chicken legs feel tender when pierced. Remove from heat, stand for 15 mins, then lift onto a plate. Strain the liquor into a bowl and pour 500ml into a pan. Boil to reduce by half.
  • Pull and cut the bird into neat portions, discarding skin, wing tips and backbone. Put on a plate and cover.
  • Beat together the yolks, cream and tarragon in a jug. Ladle in a quarter of the liquor, mix, then pour back into the stock and turn the heat down. Mix the cornflour with a little water and add. With a wooden spoon, stir for 3-5 mins until it begins to thicken.6 Remove from the heat, then stir in lemon juice to taste. Pour some sauce over the chicken and put the rest in a jug. Serve with boiled long grain rice.

Nutrition Facts : Calories 689 calories, Fat 42 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 3 grams carbohydrates, Protein 62 grams protein, Sodium 1.35 milligram of sodium

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