Creamy Tarragon Sauce

  • Jul, 26 , 22
  • Shuli Madmone


1 1- 1/2 cup


1/4 cup Butter
1 Tbsp All-purpose flour (gluten free can be substituted)
1 cup Milk
1/2 cup Yoghurt
1 tsp Dried tarragon
1 tsp Dried basil
1 tsp Dried parsley
1 tsp granulated garlic
1/4 tsp Sea salt
Ground black pepper to taste
1/4 tsp Fresh lemon juice


In a medium saucepan, melt butter over medium heat, and then stir in flour. Cook until flour is brown (1 2 min). Stir in milk until flour mixture dissolves. Continue to cook, stirring constantly until sauce thickens. Add rest of ingredients and continue to stir until fully mixed. Do not bring to a boil.


Pour over cooked chicken or cooked asparagus. Leftover sauce needs to be refrigerated in an airtight container. For reuse, heat up sauce in a saucepan on medium heat for approximately 3 5 minutes, stirring occasionally.