Warm tarragon dressing

This is a super-simple dressing that’s good on all kinds of dishes. We use it on salads, spring asparagus, fish, grilled steak, smoked brisket, chicken, roasted potatoes, dipping sauce for crusty bread…like I said, pretty much anything. Use it slightly warmed or at room temperature for best flavor. I use roasted garlic instead of fresh garlic in anything that won’t be cooked. It’s not only more mellow in flavor, it doesn’t cause the stomach twirlies fresh garlic can. Leftover mix can be refrigerated for a couple of weeks.

— Joan, 6 October 2017

Warm Tarragon Dressing

  • Servings: About 1½ cups
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  • ¾ cup olive oil
  • ¼ cup tarragon vinegar
  • ¼ teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon paprika
  • ½ teaspoon dried tarragon
  • ½ teaspoon sugar
  • 1 teaspoon Dijon mustard
  • 1 tablespoon roasted garlic*, or 2-3 cloves fresh garlic, minced
  • 3-4 tablespoons fresh chives, chopped
  • 1 egg, well beaten

Mix everything except the egg in a small saucepan over low heat — don’t boil. Remove from heat and quickly stir in egg.  Serve immediately or refrigerate.

*Roasted garlic is easy to make and great to keep in the fridge. Pour a couple of tablespoons olive oil into a cast iron frying pan. Put in enough peeled garlic cloves to cover the surface in a single layer, or fill with whole heads (cut the tops of the heads off) and drizzle with a little more oil.  Cover with foil and crimp the foil over the edge of the pan to make a tight seal, or put a heavy lid on over the foil.  Roast at 350°F for 40-45 minutes.  Remove and leave covered until cool.  If you’ve used whole heads, squeeze out the garlic and discard the papery husks.  I like to put the cloves into the saved baking oil, add a little dried basil, pepper, and red pepper flakes, then use a hand blender to purée it all together. You can just put the whole cloves into the saved oil and top off with more oil. It will keep in a covered glass jar in the fridge for several weeks.

 

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