Creamy Tarragon Sauce with Shrimp, Asparagus & Cauliflower Rice – Being Torey

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 1-2 minutes.

Step 2: Add White Wine Vinegar

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

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 3-4 minutes.

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 8-10 minutes, 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!

• 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.

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

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