This is a delicious sauce made with white wine, butter, lemon, tarragon, garlic and shallots. It is wonderful served over any white fish that has been baked or grilled.

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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 butter in a small saucepan over medium-low heat. Add garlic and shallots; cook and stir until transparent, about 3 minutes. Season with tarragon, salt and white pepper. Increase the heat to medium, and stir in the white wine and lemon juice. Bring to a simmer, then whisk for 1 minute. Remove from the heat and sprinkle in parsley. Pour over your favorite white fish before serving.

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Nutrition Facts

102.6 calories; 0.8 g protein; 5 g carbohydrates; 22.9 mg cholesterol; 209.9 mg sodium. Full Nutrition

Reviews (43)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/28/2006
I made this last night unfortunatley we didn't eat dinner last night - so I put it in the fridge for tonight. This was spectacular!!!! 5 STARS!!! I made it with sauteed chicken breasts and linguine. Absolutely wonderful this will go into my Favorite Sauces catagory! I doubled the recipe so I had enough to coat the 3 chicken breasts and the pasta and it was wonderful!! Great recipe this should not be labeled as just a seafood sauce because it was excellent on chicken and pasta!! THANK YOU!!! Read More
(77)

Most helpful critical review

Rating: 2 stars
05/09/2007
The Tarragon overpowered the whole sauce. I will try it again maybe with dill. Read More
(9)
56 Ratings
  • 5 star values: 37
  • 4 star values: 11
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 3
Rating: 5 stars
03/27/2006
I made this last night unfortunatley we didn't eat dinner last night - so I put it in the fridge for tonight. This was spectacular!!!! 5 STARS!!! I made it with sauteed chicken breasts and linguine. Absolutely wonderful this will go into my Favorite Sauces catagory! I doubled the recipe so I had enough to coat the 3 chicken breasts and the pasta and it was wonderful!! Great recipe this should not be labeled as just a seafood sauce because it was excellent on chicken and pasta!! THANK YOU!!! Read More
(77)
Rating: 5 stars
01/14/2006
Used this on yellow fin tuna steaks. I was out of tarragon and used thyme. The family asked to have this sauce everytime we have fish. Thanks Read More
(34)
Rating: 5 stars
01/23/2008
The flavors in this sauce were wonderful very savory and tangy. We loved it over chicken tenderloins and wild rice. I did add some flour and heavy cream to it but it really wasn't necessary. Would be just as delicious without the extra calories. Read More
(26)
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Rating: 5 stars
02/16/2011
We really enjoyed this sauce. I made it exactly as to the specifications with the exception of using only a scant teaspoon of the tarragon. After I finished it and tasted it I decided to add one tablespoon of heavy cream to cut down the acidity for my husband. He loved every bite he took. I used chicken tenders cooked in olive oil with a touch of butter for this meal and we have enough left over for a sandwich today. I'll take part of the sauce and mix it with the mayo for the sandwich. We can hardly wait! I can see why this would be perfect for a porous white fish because the flavors would seep into it so perfectly. Next time! I'm glad I pulled this recipe from my oldest entry page of my recipe box (a challenge from mis7up a Recipe Buzzer). UPDATE: We did have a delicious sandwich using the leftovers today. This fits our definition of delicious. I understand that others may not like the taste of tarragon but YUM! Read More
(16)
Rating: 4 stars
08/04/2010
This sauce was ok, it tasted good and was quick to put together, but I was looking for a creamier sauce ... I prefer when it sticks a little better to the fish instead of just pooling around it. Read More
(16)
Rating: 5 stars
06/08/2006
This was very good. I didn't have shallots so used onion and didn't have fresh parsley so used dried. The kids complained that it needed more flavor but I think it was because of my substitutions. I do think that I might go a little heavier on the garlic and tarragon next time. When I added the parsley I also added raw peeled and deveined shrimp and stirred to coat. When the shrimp was cooked I poured everything over a bowl of thin spaghetti tossed and served. Even though the kids made that initial comment I did notice that there were no leftovers and that is my gauge of a good recipe! Read More
(14)
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Rating: 5 stars
08/19/2006
This is a really great sauce. I used it over fresh pan seared tilapia fillets and I was very pleased. The ingredients in the sauce really enhance to flavor of the fish. It was also very easy to make. Definitely a keeper for me. Thanks for sharing. Read More
(11)
Rating: 2 stars
05/08/2007
The Tarragon overpowered the whole sauce. I will try it again maybe with dill. Read More
(9)
Rating: 5 stars
03/27/2007
I've made this SEVERAL times now. We've made it with whitefish and chicken. My husband loves it! Read More
(8)