Betsy’s No Garlic Tarragon Lemon Cream Sauce

By Betsy Vail 01/09/22

Ingredients:

• 1 c Moscato wine
• 2 c cream (or Half & Half)
• 6 Tbs butter, cubed and softened 
• 4 Tbs lemon juice
• 2 tsp tarragon
• 4 tsp onion powder
• 2 Tbs agave (optional)
• 2 Tbs Wondra flour
• 1/8 tsp salt

Directions:

1. In medium sized sauce pan, whisk the wine, cream, lemon juice, tarragon, agave (see Note 1), and salt together on medium heat. 
2. Note 1: Some Moscato brands are sweeter than others, so taste your sauce before adding agave. Agave may not be needed.
3. Add the butter and stir frequently until it is melted. 
4. Whisk in the onion powder, fully incorporating each teaspoonful before adding more.
5. Slowly whisk in the Wondra flour, fully incorporating each tablespoonful before adding more.
6. Taste and balance flavors if needed.
7. Note 2: This recipe is time saving because it makes enough to store some into portions and freeze for later use.
8. Enjoy dolloped generously on fish, poultry, pasta, vegetables, or eggs (e.g., eggs benedict)! 
   
   

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