Ingredients:
- 3 tablespoons butter, divided
- 1 garlic clove, grated or minced
- 1/2 cup dry white wine
- 1/2 cup chicken broth
- 1-1/2 cups heavy cream
- 1 tablespoon honey
- 1/4 cup freshly squeezed lemon juice
- 1/2 teaspoon fine salt
- 1/4 teaspoon white pepper
- 3 tablespoons chopped fresh tarragon
Directions:
In a saucepan set over medium heat, melt 1 tablespoon of the butter and add the garlic. Cook for 30 seconds, do not brown. Add the wine and cook for 30 seconds to burn off the alcohol; then add the chicken broth, bring to a boil and reduce by half.
Adjust the heat to medium and stir in the cream, honey, lemon juice, salt and pepper. Simmer for 5-8 minutes or until thickened slightly.
Remove from the heat and stir in the remaining butter and the chopped tarragon. Transfer the sauce to a pitcher or small dish.