Use this delicious, fragrant Creamy Tarragon Salad Dressing recipe on any combination of greens, or use it for a pasta salad. Homemade salad dressings are very simple to make, and you can change the herbs to suit your tastes. Make this wonderful recipe with thyme, basil, oregano, or dill.
Mustard in this recipe acts as an emulsifier to combine the oil and vinegar. If you don't like Dijon mustard, use regular mustard or a flavored mustard. Many grocery stores carry lots of different varieties of exotic mustard flavors - you can probably find one flavored with tarragon or the herb you choose to use in this recipe.
But remember that homemade salad dressings should only be stored in the fridge for up to 2 days. It's best to make just the amount you need, or plan your menus so you will use the dressing on other recipes.
- 1/2 cup extra virgin olive oil
- 2 tablespoons Dijon mustard
- 2 tablespoons tarragon vinegar
- 1 tablespoon chopped fresh tarragon
- 1/4 teaspoon salt
- 1/8 teaspoon white pepper
- 1 teaspoon sugar
1. In a small bowl, combine the olive oil, Dijon mustard, tarragon vinegar, fresh tarragon, salt, white pepper, and sugar.
2. Beat this mixture well with a wire whisk to blend and emulsify. The dressing is done when it looks creamy and holds together without separating.
3. Store, covered, in refrigerator up to 2 days.
|Nutritional Guidelines (per serving)|
|Total Fat||11 g|
|Saturated Fat||2 g|
|Unsaturated Fat||8 g|
|Dietary Fiber||0 g|