How to make it

  • 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

Reviews & Comments 3

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    " It was excellent "
    jenniferbyrdez ate it and said...
    Love it Diva.
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    " It was excellent "
    bluewaterandsand ate it and said...
    This sounds fantastic! You did a great job with this dressing!
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    " It was excellent "
    elgab89 ate it and 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).
    Was this review helpful? Yes Flag

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