Vermouth Leek and Tarragon Pan Sauce
Elevate your meals with the luxurious and aromatic Vermouth Leek and Tarragon Pan Sauce, a versatile recipe that transforms simple dishes into gourmet delights. This silky sauce combines the delicate sweetness of caramelized leeks, the earthy sophistication of fresh tarragon, and the vibrant, herbaceous notes of dry vermouth. Enriched with a splash of heavy cream for velvety texture and balanced by flavorful chicken or vegetable stock, this sauce is a perfect companion for seared chicken, roasted vegetables, or even flaky fish. Ready in just 30 minutes, it’s ideal for weeknight cooking or impressing dinner guests. Highlighting seasonal ingredients and French-inspired flair, this flavorful pan sauce is sure to become a favorite in your culinary repertoire.
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Recipe Information
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 cups leeks (white and light green parts only, thinly sliced)
- 2 cloves garlic (minced)
- 0.5 cup dry vermouth
- 0.5 cup chicken or vegetable stock
- 0.25 cup heavy cream
- 2 tablespoons fresh tarragon (chopped)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper (freshly ground)
Instructions
Heat a large skillet over medium heat. Add the butter and olive oil, allowing the butter to melt completely.
Add the sliced leeks to the skillet. Cook, stirring frequently, for 5-7 minutes until the leeks are softened and slightly caramelized.
Stir in the minced garlic and cook for 30 seconds until fragrant, taking care not to let it burn.
Pour in the dry vermouth, stirring well to deglaze the pan and scrape up any browned bits. Let it simmer for 1-2 minutes to reduce slightly.
Add the chicken or vegetable stock, and bring the mixture to a simmer. Cook for another 3-4 minutes to reduce and concentrate the flavors.
Lower the heat to medium-low and stir in the heavy cream, mixing well to combine. Simmer the sauce for 2-3 minutes until it thickens slightly.
Stir in the chopped tarragon, salt, and black pepper. Taste the sauce and adjust seasoning as needed.
Remove from heat and serve immediately over your protein or vegetables of choice, or transfer to a serving dish for table-side drizzling.
Nutrition Facts
Calories |
798 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.7 g | 77% | |
| Saturated Fat | 28.5 g | 142% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 122 mg | 41% | |
| Sodium | 1708 mg | 74% | |
| Total Carbohydrate | 48.2 g | 18% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 18.6 g | ||
| Protein | 7.3 g | 15% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 248 mg | 19% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 1184 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
