Tarragon Dressing
Dear Friends and Family,
I've always loved the taste of fresh tarragon in summer and was thrilled, this year, to find a place in my garden where this licorice-flavored herb seems to thrive. I picked some the other day to make a dressing for hot, smashed potatoes and now have been slathering it on hard-boiled eggs, toast and everything else I can find. The original recipe calls for the teaspoon of sugar but I don't think it's necessary. The dressing was a tad sweet for my taste so I would cut the sugar in half the next time or eliminate it altogether. Enjoy!
Be well,
Susie
Ingredients:
1/2 cup canola oil (non-GMO expeller-pressed if you can find it)
2 Tablespoons Dijon mustard
2 Tablespoons tarragon vinegar (if you have it) or white balsalmic
1 Tablespoon chopped, fresh tarragon
1/4 Teaspoon Kosher salt
1/8 Teaspoon fresh ground pepper
1 Teaspoon sugar (optional)
Whisk together all the ingredients until emulsified. Use immediately on potatoes or vegetables or store for a few days in an airtight container.
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