Mustard-Tarragon Vinaigrette
makes 3/4 cup
Tarragon's subtle, licoricey flavor takes a basic vinaigrette from simple to elegant. Dijon mustard adds body, roundness and helps emulsify the dressing. Be sure to add the tarragon just before serving the vinaigrette; too much time in acid will turn the leaves dark.
2 tablespoons lemon juice
2 tablespoons white wine vinegar
1 tablespoon minced shallots
1 tablespoon Dijon mustard
2 tablespoons whole tarragon leaves
1/2 cup olive oil
prep: 5 minutes
total: 15 minutes
bowl
whisk
1. Combine the lemon juice, vinegar, shallots and a light sprinkling of salt and pepper in a small bowl. Set aside and let the shallots marinate for 10 minutes.
2. Whisk in mustard to the vinegar and shallot mixture. Add the tarragon leaves. Slowly drizzle in the olive oil, whisking as you go, until the dressing is emulsified.
3. Add more of any of the ingredients to taste.
