This is one of my staple homemade salad dressings I have done for years and finally decided to share here - I learned this one while traveling to the French Riviera and seemed to be on every salad we ate - creamy but not naughty - neat thing, if you do this in a blender, you can actually make a 'light' version - see directions - otherwise great to serve over salad greens, over steamed veggies and even fish - also makes a nice light marinade for chicken. Flavors get a little stronger as they marry and get to know one another and you can easily adjust to your palette should you want to add more honey, salt or vinegar, etc.
- I eyeball the amounts, but I believe when I made this last night, that these measurements come quite close.
- 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!
- Photo is borrowed from christinecooks blog