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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.

Amy Andrews inspires people to care about where their food comes from, cook simply with the seasons, and cultivate a joyful relationship with food and body. She is a certified wine professional from the Culinary Institute of America at Napa Valley and blogs at RIPE Food & Wine.
  • Adapted from Michel Richard’s Home Cooking with a French Accent as taught by Kathie Alex.

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