Monday, April 9, 2012

Dijon Tarragon Sauce

The only way you would not fall madly in love with this sauce is if you did not like Dijon or tarragon.  Simple as that :)  But...If you like those two flavors, this is the perfect sauce for you!  This can go on salmon, tilapia, shrimp, chicken..... you could use it as a dip for vegetables...  The possibilities are endless!!

Dijon Tarragon Sauce
Slightly adapted from Life's Ambrosia
Printable Recipe 
Ingredients:
3 Tablespoons mayonnaise
2 Tablespoons Dijon mustard
2 teaspoons dried tarragon
1 Tablespoon lemon juice
pinch of granulated sugar
1/4 teaspoon kosher salt
1/8 teaspoon white pepper

Directions:
Mix everything together until smooth.  Taste for seasoning.  Refrigerate for up to 1 week.  Serve with fish or chicken.  Enjoy!

One Year Ago:  Braised Beef Short Ribs in Red Wine Sauce
Two Years Ago:  Basil Pesto
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7 comments:

  1. DebbieApril 9, 2012 at 3:34 AM

    I would love this on tilapia or dip some shrimp into it! Yum!

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  2. StephenCApril 9, 2012 at 6:27 AM

    I love tarragon, but I have to use it very sparingly when serving Peter. Go figure.

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  3. AnonymousApril 9, 2012 at 7:08 AM

    This sounds wonderful - so great to post sauces - they make the dish!
    mary x

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  4. PamApril 9, 2012 at 10:18 AM

    I love those two ingredients so this sauce is sure to be a hit in my house!

    ReplyDelete
  5. Cranberry MorningApril 9, 2012 at 1:32 PM

    I sure hope I remember to come back here and copy this when I'm using my own computer again. It looks like a sauce we'd love!

    The horror of my hard drive crashing finally sank in when I realized that even though I have Carbonite online backup, I have to find program discs and re-install them. ACK!

    ReplyDelete
  6. Lea Ann (Highlands Ranch Foodie)April 10, 2012 at 4:59 AM

    I'm in love with any mustard sauce and this one has become instantly "pinned". Thanks for sharing.

    ReplyDelete
  7. ChrisApril 14, 2012 at 12:08 PM

    Or...I could just do this instead of the hoisin chicken.

    ReplyDelete

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