Advertisement
Ingredients
3 tablespoons tarragon vinegar
½ teaspoon lemon juice
1 teaspoon Dijon mustard
2 teaspoons minced fresh tarragon leaves
⅓ cup olive oil
Salt and freshly ground black pepper
Nutritional analysis per serving
163 calories; 13 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 18 grams fat; 73 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Lightly beat the vinegar and lemon juice with the mustard. Stir in the tarragon.
- Step 2
Whisk in the oil, beating it vigorously or shake the entire mixture in a tightly covered jar until well blended. Season with salt and pepper.
Private Notes
Comments
This is a creamy fresh dressing that works great in grain and veggie bowls. I did not have tarragon vinegar so I used a tablespoon of it fresh.
Made with fresh tarragon from my garden, the flavor is strong, might be the Bariani evoo I used which tends to be a little bitter. I will use it as a chicken marinade.