Read the article here.
Tarragon Cream Sauce
1 tbsp Olive Oil
1 tbsp Unsalted butter
1 Shallot – minced
1 clove Garlic – minced
Salt & Pepper (to taste)
2 tsp dried Thyme
1/2 cup White Wine
2 cups Heavy Cream
1 cup Whole Milk
1x Bunch Tarragon (pull the leaves off of the stem)
(Get your pasta water going. This sauce takes about 10-15 mins to prepare so you will want your pasta ready about the same time as the sauce.)
Heat the pan over medium heat. Add the olive oil and butter. Toss in the shallots and garlic. Let the shallots clarify. Add the thyme, salt, and pepper. This will be fairly thick, and you want to stir things rapidly. Add the wine to deglaze. Stir. A lot.
Next, add the cream and milk. Stir. You will want to taste the sauce at this point to check the salt and pepper concentrations
and adjust to your preferences. Keep in mind, you will be adding parm at the end – typically a salty cheese – so do not overdo it.
The sauce will begin to boil as it comes up to temperature. Never fear, you want this! (*See notes.) Now is the time when you will add in your tarragon and stir to incorporate.
It should get very fragrant at this point. Enjoy!
Turn the heat off, and grate your parmigiano into the sauce. Taste.
To finish, you will toss your pasta with the sauce and some more parmigiano. Use some of your pasta water (ALWAYS save your pasta water!) to thin things out if things seem too thick.
*What you are looking for is called nappe,
a fancy french term meaning the sauce
will coat the back of a spoon.
I generally serve this with a nice hunk of my garlic & cheese bread.
See the article about this post for some protein variations I recommend.
I usually make this in the my wife got me for Christmas a few years ago. It works great, and I can add my pasta to the pan and finish the dish without having to dirty something else up.