This delicious dressing is a simple recipe you can make in just five minutes. Say goodbye to store-bought dressings full of unnecessary additives and serve this easy, healthy dressing instead, made with only a few ingredients.
Why you should make this tarragon dressing yourself
Fragrant tarragon gives the dressing its aroma. Olive oil and mustard come together into a creamy emulsion, with the mustard helping the dressing bind. Thanks to its peppery, slightly anise-like flavour, tarragon pairs beautifully with fish, chicken and eggs.
What to serve it with
This dressing is perfect with all kinds of salads, as well as pasta and potato salads. You can also use it as a spread on sandwiches and wraps.
Recipe: creamy tarragon dressing
Prep time: 5 minutes | Cook time: 0 minutes | Servings: 10
Ingredients
- 120 ml extra virgin olive oil
- 2 tablespoons Dijon mustard
- 2 tablespoons white wine vinegar
- 1 tablespoon finely chopped fresh tarragon (or 1 teaspoon dried tarragon)
- 1 teaspoon sugar
- Salt and white pepper to taste
Instructions
- Combine the olive oil, Dijon mustard, white wine vinegar, tarragon, sugar, salt and white pepper in a small bowl.
- Whisk the mixture well until smooth and fully combined.
- The dressing is ready when it looks creamy and no longer separates.
Variations with herbs, vinegar and mustard
This recipe is easy to adapt to your own taste or to what you have at home. Can't find fresh tarragon? Feel free to use other herbs, such as basil, oregano or dill. You can also swap the white wine vinegar for the harder-to-find tarragon vinegar. The same goes for the mustard: if Dijon is too strong for you, choose a milder variety.
Serving ideas and inspiration
Potato salad for your barbecue
Diced cold potatoes, hard-boiled eggs, celery and bell pepper tossed with this tarragon dressing make a fantastic potato salad for your next barbecue.
Marinade or sauce for meat
Use the dressing as a marinade for chicken breast or serve it as a sauce with grilled meat.
Quick lunch
Lightly spread the dressing on a baguette (or any other bread) and top with sliced turkey and cheese for a quick and tasty lunch.
Deviled eggs and salmon
Make deviled eggs by mixing the dressing with the yolks of hard-boiled eggs, or spoon a few tablespoons over pan-fried salmon for a delicious meal.
Storage
Because it contains fresh herbs, leftovers can be kept covered in the fridge for up to two days. Fresh tarragon can discolour, and over time the dressing loses its fresh, bold flavour.
