Creamy Tarragon Salad Dressing

Dijon Mustard in a White Bowl
Joy Skipper / Getty Images
Prep: 5 mins
Cook: 0 mins
Total: 5 mins
Servings: 10 servings
Nutritional Guidelines (per serving)
104 Calories
11g Fat
1g Carbs
0g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 10
Amount per serving
Calories 104
% Daily Value*
Total Fat 11g 14%
Saturated Fat 2g 8%
Cholesterol 0mg 0%
Sodium 36mg 2%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 1%
Protein 0g
Calcium 19mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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 flavored mustards—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

Steps to Make It

  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.