Skill Level: Beginner. Serving Size: 1 oz.
Course Condiment
Total Time 15 minutes
Servings 4
Calories 90kcal


  • 1 T. Olive oil
  • 1 each Garlic clove, minced
  • 2 oz. White cooking wine, pour in separate glass
  • 1 tsp. Dijon mustard
  • 1 tsp. Whole grain mustard
  • 1 ½ tsp. Tarragon, dried
  • 2 oz. Coconut milk, canned, full fat
  • 2 oz. Unsweetened coconut milk
  • pinch Kosher salt


  • Bring small sauce pot to medium high heat.
  • Add olive oil followed by the minced garlic. Stir and sizzle for ~2 minute.
  • Carefully pour cooking wine into the pot. Be careful of any flames.
  • Reduce the wine/liquid by half, roughly 2-3 minutes. Turn to low heat.
  • Stir in mustard followed by incorporating the tarragon. Stir well – it will look more like a mustard pace and not really a “sauce.”
  • Bring to medium high heat and add both coconut milks. Stir.
  • Bring to a boil, about 30 seconds. Once it is at a boil, turn to lower heat or to a simmer. Season to taste.
  • Remove from heat and serve over fish, chicken or protein of choice.


Nutrition Information: Unlike traditional creamy sauces, this sauce does not contain animal products and can be stored in the fridge for up to 7 days. If reheating, add a pinch of mustard and stir well to recombine. Gluten-free, tree nut free, dairy free.
Calories: 90, Fat: 7g, Protein: 0g, Carbohydrates: 3g, Fiber: 0g, Added Sugar: 0g, Sodium: 230mg