Fresh French Tarragon Salad Dressing
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
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!
(Thanks to http://chefmaven.wordpress.com for this great recipe!)
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