How to Make a Tarragon Cream Sauce with Tomatoes
The other day, we picked up some lobster ravioli at Di Bruno Brothers Italian Market in our local Farmer's Market. We've had them before, and they are amazing. Pricey but tasty.
We needed a sauce to go with them, so my wife did a little search online and found one that we adapted to work for our personal tastes. This is a very simple sauce to prepare at home, but it takes time to prep. Cutting 2 pints of grape tomatoes in half is easy but time-consuming, so getting your spouse or kids to help will help get dinner on the table sooner.
The recipe suggested adding shrimp to the sauce, which we did because we had them in the freezer. They are not necessary but are a nice accompaniment.
Tarragon
Tarragon (Artemisia dracunculus) is a perennial herb that is widely used in culinary applications, particularly in French cuisine. It is a sunflower family member (Asteraceae) and is known for its distinctively aromatic leaves. Tarragon has a slightly sweet and anise-like flavor, adding a unique and subtle taste to dishes.
When tarragon is used in cooking, it is often added towards the end of the process or used as a garnish to preserve its delicate flavor. The herb complements a variety of dishes and adds a touch of sophistication to many culinary creations.
Crème Fraîche
Crème fraîche is a rich, creamy dairy product with a velvety texture and subtle tangy flavor. Originating from France, its name literally translates to "fresh cream." It is often compared to sour cream or heavy cream, crème fraîche has a distinct taste and texture that sets it apart.
Made from heavy cream cultured with bacteria, crème fraîche has a thicker consistency and higher fat content than sour cream. This luxurious dairy product is versatile in sweet and savory dishes, adding a creamy richness and a hint of acidity.
In cooking, crème fraîche is prized for enhancing sauces, soups, and dressings without curdling, thanks to its higher fat content and stable nature when heated. It can also be used as a topping for desserts, fresh fruit, or baked goods, offering a luscious and indulgent finish.
Shallots
Shallots are a type of onion in the Allium family, which also includes garlic, onions, and leeks. They have a milder and sweeter flavor than regular onions, making them popular in various culinary dishes. Shallots are characterized by their small size, elongated shape, and thin, coppery-brown papery skin.
While shallots are similar to onions, they provide a distinct flavor that many chefs appreciate. They add a layer of complexity to dishes without overwhelming other ingredients. Whether you're sautéing, caramelizing, or using them in a fresh preparation, shallots can be a valuable addition to your culinary repertoire.
Other Ways to Serve This Sauce
This sauce is perfect for lobster ravioli and would work tremendously well with other ingredients. If you didn't have ravioli but just a bag of shrimp in the freezer, you could make this sauce and serve it with pasta or rice.
Tarragon and chicken also work extremely well together, so you could serve this on top of pan-sauteed chicken breasts. I could also see it served with roasted white fish, like sea bass or flounder.
How about tarragon cream sauce with roasted vegetables? Or on top of a grilled steak or roasted pork loin?
And adapt it to some of your own favorite ingredients. A tablespoon of Dijon mustard would really give this sauce some extra flavor. We used creme fraiche in this recipe, but you could substitute it with sour cream or cream or half and half.
Have fun with this basic sauce and come up with something special of your own.
📖 Recipe
Tomato Tarragon Cream Sauce Recipe
Ingredients
- 4 tablespoons butter
- 1 shallot minced
- 4 cloves garlic minced
- 2 pints grape tomatoes we used red and yellow, cut in half lenghtwise
- salt and pepper to taste
- 3 tablespoons crème fraiche
- 2 tablespoons fresh tarragon leaves finely chopped
Instructions
- Heat up a saucepan or saute pan large enough to hold all the tomatoes over medium heat. When hot, add two tablespoons of the butter and let it melt.
- Add the shallot, cook for a few minutes, and then add the garlic. Stir and cook for another minute or two until the garlic becomes fragrant, but do not let it burn.
- Add the tomatoes, season with salt and pepper, stir, and cook until the tomatoes start to soften. This can take anywhere from 5 to 10 minutes, depending on your stove. If they break down more than you expect, don't fear; they will still be great in the sauce.
- Add the remaining 2 tablespoons of butter to the pan with the creme fraiche and the chopped tarragon leaves. Stir to combine and cook for a minute or two.
- Taste and adjust seasoning with salt and pepper.
Notes
Some of My Favorite Sauce Recipes
Hope Hare
Sounds simple and good--but I have a question: is it tablespoons or cups? The recipe says "3 tablespoons cups crème fraiche"--surely tablespoons, right?
G. Stephen Jones
Hi Hope, yes 3 tablespoons. Thanks for catching that mistake.