A creamy all purpose pasta sauce that will please all garlic lovers! PS: Not for the calorie counters.

Icy

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Recipe Summary

prep:
10 mins
cook:
20 mins
total:
30 mins
Servings:
4
Yield:
4 cups
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Melt the margarine in a large saucepan over medium-low heat. Stir in the garlic, onion, and tarragon; cook until the onion has softened, about 5 minutes. Add white wine, and cook for 5 minutes. Pour in half and half and Parmesan cheese; increase heat to medium-high and bring to a simmer.

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  • Whisk the flour into the water, dissolving any lumps. When the sauce has come to a boil, stir in the flour mixture to thicken to desired consistency. Season to taste with salt and pepper.

Nutrition Facts

590 calories; protein 14.7g 30% DV; carbohydrates 18.2g 6% DV; fat 49.2g 76% DV; cholesterol 84.8mg 28% DV; sodium 791.9mg 32% DV. Full Nutrition

Reviews (14)

Read More Reviews

Most helpful positive review

Rating: 4 stars
08/13/2008
I thought this came out perfect consistency wise. I did add 2 additional cloves of garlic (for a total of 6) but felt it could still use two more. Also with the sweetness from the taragon cream and garlic all working together I felt like perhaps 1/2 tsp. of cayenne might be in order next time. All in all though...it's a keeper. Ready to eat in 30 minutes tops - always need those recipes! Thanks Icy! Read More
(4)

Most helpful critical review

Rating: 1 stars
10/29/2006
downright awful. does not taste like cream or garlic. it is totally overpowered by parmesean cheese. i would omit the cheese entirely or at least reduce it by 75% if I were to try again. However this did not show enough promise to try again. Read More
(9)
16 Ratings
  • 5 star values: 5
  • 4 star values: 9
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 1 stars
10/29/2006
downright awful. does not taste like cream or garlic. it is totally overpowered by parmesean cheese. i would omit the cheese entirely or at least reduce it by 75% if I were to try again. However this did not show enough promise to try again. Read More
(9)
Rating: 3 stars
07/12/2008
Overall a good sauce. Used butter and cut onions in half and eliminated the tarragon as I don't care for the flavor. I would prefer a stronger garlic flavor so next time I'll double it. I was worried about the Parmesan based on another reviewer so I cut that in half. It needs the full amount. Read More
(4)
Rating: 4 stars
08/12/2008
I thought this came out perfect consistency wise. I did add 2 additional cloves of garlic (for a total of 6) but felt it could still use two more. Also with the sweetness from the taragon cream and garlic all working together I felt like perhaps 1/2 tsp. of cayenne might be in order next time. All in all though...it's a keeper. Ready to eat in 30 minutes tops - always need those recipes! Thanks Icy! Read More
(4)
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Rating: 4 stars
07/20/2008
sauce was so easy to make. and it tasted great. i didn't add the tarragon and i substitued the half and hlaf with cream Read More
(2)
Rating: 4 stars
11/17/2010
I had to change a few things because I used this as pizza sauce. I have confidence that is it a good sauce 'as is' on pasta or over chicken but it worked out good for pizza too! I made my own chicken garlic pizza with half this recipe. I omitted tarragon (don't like it anyway) doubled the garlic (it needed it) used cream instead of half & half and used chicken stock instead of wine. Oh and I use only butter never margarine. It turned out well. Read More
(2)
Rating: 4 stars
05/28/2013
I love the taste of tarragon especially with chicken. Very flavorful didn't find a thing wrong with the taste. It is very thick and heavy and would have worked great on pasta! I was looking for a sauce for chicken the night I made this and it was a little too thick for what I was looking for. I needed to get dinner on the table or would have tried to thin it a bit. Couldn't beat it for the flavor though! Thanks for the recipe! Read More
(2)
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Rating: 4 stars
12/21/2009
This was a tasty cream sauce. Very heavy but definitely tasty! I was concerned with the tarragon reviews so I just omitted that and the over all flavor was very good. I used butter instead of margarine and used one large shallot instead of the onion. Read More
(2)
Rating: 5 stars
04/20/2008
I absolutely LOVED this sauce. I added a bit of Asiago along with the Parmesan. It was delicious!! Read More
(1)
Rating: 4 stars
03/23/2012
It was really good - a keeper! I used fresh tarragon since I had it. I love tarragon so not sure why so many others don't and left it out - it was just right. My vegetarian (not vegan) daughter loved it. The only "problem" is that I made 1/2 the recipe for 3 of us with tortellinis and had a huge amount of sauce. I used about 1/3 of the sauce. I suggest always making 1/2 and saving some (I am freezing to see if that works). Read More
(1)