Name: Creamy Tarragon Sauce with Shrimp, Asparagus & Cauliflower Rice – Being Torey
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 People
Cuisine: French
Ingredients: 2 tablespoons Minced Garlic; 3 tablespoons Butter; 1/2 cup White Wine Vinegar; 1/2 cup Low Sodium Chicken Broth; 1 1/2 cups Heavy Whipping Cream; 1 teaspoon Raw Clover Honey; 1 teaspoon Dijon Mustard; 1 pinch Himalayan Pink Salt; 1 sprinkle Black Pepper; 1/4 cup Fresh Squeezed Lemon Juice; 3 tablespoons Dried Cut-up Tarragon; 1 lb (peeled, deveined) Shrimp; 1 bunch Asparagus; 4 servings Cauliflower Rice

Ready in

35 mins

Cuisine

French

Prep Time

10 min

Cook Time

25 min

Serving

4 People

Calories / Serving

~400 kcal

Recipe by Being Torey on YouTube

Recipe Summary

A rich and creamy French-inspired tarragon sauce, perfect for seafood and vegetables. This flavorful sauce is made with garlic, white wine vinegar, chicken broth, heavy cream, honey, Dijon mustard, and tarragon, and tastes even better the next day.

Adjust servings

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All Ingredients - Main Ingredients

Minced Garlic 2 tablespoons
Butter 3 tablespoons
White Wine Vinegar 1/2 cup
Low Sodium Chicken Broth 1/2 cup
Heavy Whipping Cream 1 1/2 cups
Raw Clover Honey 1 teaspoon
Dijon Mustard 1 teaspoon
Himalayan Pink Salt 1 pinch
Black Pepper 1 sprinkle
Fresh Squeezed Lemon Juice 1/4 cup
Dried Cut-up Tarragon 3 tablespoons
Shrimp 1 lb (peeled, deveined)
Asparagus 1 bunch
Cauliflower Rice 4 servings

Tools You'll Need

Saucepan
Pan

Don't have an ingredient? Try these swaps

No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Butter?
- 3/4 the amount of olive oil (for cooking, not baking)
- Equal parts ghee — Slightly nuttier flavor.
- Equal parts coconut oil (in baking)
No Wine (white, cooking)?
- Chicken or veg broth + 1 tsp white vinegar
- Apple juice + 1 tsp vinegar
No Heavy cream?
- 3/4 cup whole milk + 1/4 cup melted butter — Good for sauces, not whipping.
- Equal parts evaporated milk
- Full-fat coconut milk (1:1) — Adds mild coconut flavor.
No Honey?
- Maple syrup (1:1)
- 1 1/4 cup sugar + 1/4 cup water (per 1 cup honey)
No Lemon juice?
- Lime juice (1:1)
- 1/2 the amount white vinegar — In dressings, savory dishes.

⚠ Contains Allergens

dairy

Step-by-Step Instructions

Step 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 .

Step 2: Add White Wine Vinegar

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

Step 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 .

Step 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.

Step 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).

Step 6: Introduce Dijon Mustard

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

Step 7: Season the Sauce

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

Step 8: Add Lemon Juice

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

Step 9: Thicken the Sauce

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

Step 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.

Step 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!

Pro Tips

• The sauce tastes even better the next day as it gets creamier.

• To easily pour honey, add a little olive oil to the spoon first.

• Keep the heat on medium-low when adding cream to prevent it from curdling.

Recipe Variations

• Substitute white wine vinegar with plain chicken broth for a milder flavor.

• Use fresh tarragon instead of dried for a more vibrant herbal note.

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