Step-by-Step Instructions

1. 1.Sauté Garlic and Butter

   Heat a saucepan over medium heat. Add 2 tablespoons of minced garlic and 1 tablespoon of butter. Stir until the butter melts and the garlic is fragrant, about 1-2 minutes.

2. 2.Add White Wine Vinegar

   Pour in 1/2 cup of white wine vinegar. Let it come to a boil for approximately 30 seconds.

3. 3.Incorporate Chicken Broth

   Add 1/2 cup of low sodium chicken broth to the pan. Stir well and bring the mixture to a boil for 3-4 minutes.

4. 4.Add Heavy Whipping Cream

   Reduce the heat to medium-low. Gradually pour in 1 1/2 cups of heavy whipping cream, stirring continuously to ensure it blends smoothly and doesn't curdle.

5. 5.Sweeten with Honey

   Add 1 teaspoon of raw clover honey to the sauce. (Tip: Coat your spoon with a little olive oil before measuring honey to prevent sticking).

6. 6.Introduce Dijon Mustard

   Stir in 1 teaspoon of Dijon mustard to add a tangy depth to the sauce.

7. 7.Season the Sauce

   Season the sauce with a pinch of Himalayan pink salt and a light sprinkle of black pepper.

8. 8.Add Lemon Juice

   Pour in 1/4 cup of fresh squeezed lemon juice. Stir to combine all the flavors.

9. 9.Thicken the Sauce

   Continue to stir the sauce on medium-low heat for another 8-10 minutes, or until it thickens to your desired consistency. The sauce should be visibly thicker.

10. 10.Final Tarragon and Butter Addition

    Remove the saucepan from the heat. Add 3 tablespoons of dried cut-up tarragon and the remaining 2 tablespoons of butter. Stir until the butter is fully melted and incorporated, and the tarragon is evenly distributed throughout the creamy sauce.

11. 11.Serve the Dish

    Serve the rich and creamy tarragon sauce generously over cooked shrimp and asparagus, accompanied by a bed of cauliflower rice. Enjoy your delicious French-inspired meal!