Recipe

Leahs Fresh French Taragon Salad Dressing Recipe

Add Step-by-Step Photos	Divaliscious / All my dishes 1 year, 3 months ago This is one of my staple homemade salad dressings I have done for years and finally decided to share here - I learned this one while traveling to the French Riviera and seemed to be on every salad we ate - creamy but not naughty - neat thing, if you... More Prep:8m Servings:6	Divalisciou
	creamy easy quick versatile salad dressing

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Ingredients

I eyeball the amounts, but I believe when I made this last night, that these measurements come quite close.

3 tablespoons fresh tarragon minced

4 tablespoons WHITE balsamic vinegar (use apple cider vinegar in stead if you don't have white balsamic - but you should buy this the next time you are at the store - its very nice!)

2-3 tablespoons good honey

2 cloves fresh garlic minced

1 tablespoon grainy for a more artisan look or creamy (preferred) dijon mustard or spicy mustard

1-1/2 tablespoon lite mayonnaise

2 tablespoons fresh lemon juice

1/2 cup olive oil

1/4 cup or more water (if making a light version)

bowl and good whisk or blender

1 teaspoon of kosher salt and 1/2 teaspoon of fresh cracked pepper

Directions

In bowl, add all of the following: tarragon, garlic, salt and pepper, mayonnaise, mustard, honey, vinegar and lemon juice.

Whisk till combined.

Slowly , really slowly drizzle olive oil while continuing to whisk to create an emulsion.

If this is too difficult for you - use the blender on a low setting but add the tarragon last and by hand so it doesn't pulverize the tarragon.

If making a light version, use only half of the olive oil while making this in the blender, once emulsified, add water slowly - this will keep the dressing emulsified yet creating a creamy type salad dressing.

Then add your minced tarragon by hand and set aside.

Taste test your salad dressing, add a little more honey if it has too much of a bite for your tastes, or more lemon juice if you need more, etc.

I usually prepare this before serving up my salad and let it sit for 30 minutes for the flavors to marry, then save any unused portion in a sealed container in the refrigerator.

This will keep for two weeks. And as mentioned, this is great over your poached fish dishes, used as a marinade for shrimp or chicken to be grilled and is nice as a dressing over your potato or pasta salads.

The dressing has a fresh bright creamy goodness which makes you want only more. Enjoy!

Photo is borrowed from christinecooks blog

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Comments

elgab89 1 year, 3 months ago said:
I love dressing made from scratch (I do not use the store bought kind). You did not get my 5 points for only that, but for the fab ingredients you used! I agree with you about white vinegar, it has a refreshing tart taste and does not overpower the spices (balsamic vinegar might do that).

bluewaterandsand 1 year, 3 months ago said:
This sounds fantastic! You did a great job with this dressing!

jenniferbyrdez 1 year, 3 months ago said:
Love it Diva.

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