Tuesday, May 29, 2012

creamy tarragon dressing

I tried this dressing for the first time at a Williams-Sonoma cooking class that I attended a few weeks ago . . . and it was incredible.  

Although the recipe wasn't included on our menu hand-out, I was determined to have it!  

Tarragon is one of the four that make up the finest herbs of French cooking, and it is very easy to find fresh in markets. It has a mild and distinct flavor, similar to anise, licorice and fennel. It is wonderful paired with chicken, salmon, and pork.  

I must say though, I appreciate it best in a dressing . . . and this one is my favorite!

creamy tarragon dressing
.     .     .     .     .    .    .
1/2 cup mayonnaise
1 teaspoon grated lemon zest
1/4 cup fresh lemon juice
1/4 cup coarsely chopped fresh tarragon
1 Tablespoon Dijon mustard
about 1/2 teaspoon each kosher salt and pepper  
.     .     .     .     .    .    .

Combine mayonnaise, lemon peel and juice, tarragon, mustard, and 1/2 teaspoon each salt and pepper in a food processor. 
Whirl until smooth. 
Keep in a jar with a lid for storage. 
Pour over your favorite salad, salmon, and chicken. 

Bon Appetit!

LET'S STAY in touch!


  1. Okay, I pinned this also since I just re-discovered tarragon.

  2. I just had to hop on over here and get a copy of your tarragon dressing. We have two very nice tarragon plants that are big enough to be bushes. We've really acquired a taste for it. It's like when we didn't like cilantro the first time we tasted it, now we love it. The same with tarragon. Thank you for sharing!! I can't wait to make this.


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