Edible Bozeman

Tarragon Sauce

A favorite herb of chefs and Francophiles, tarragon brings a fresh, licorice-like flavor to the kitchen.

Makes about 1 cup

1 egg yolk (at room temperature) or 1 tablespoon mayonnaise
1 tablespoon Dijon mustard
1 tablespoon Champagne vinegar or white wine vinegar
¾ cup olive oil
1 tablespoon fresh minced tarragon
A pinch or 2 of salt
Several grinds of black pepper

Blend the egg yolk, if using, or the mayonnaise with the mustard and vinegar in a blender or food processor. With the machine running, add the oil in a slow, thin stream. Mix in the tarragon and season with salt and pepper.

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