A generous spoonful or two of this easy dressing will give a hint of a bearnaise sauce without the effort. Use it with roast chicken or grilled steaks.
Tarragon grown in the UK is usually available between May and September so if you use some to make tarragon vinegar in this period you can make the dressing at all times of the year.
Enough for 4
2 tbsp of tarragon vinegar or, if available, the chopped leaves from a small bunch of tarragon and 2 tbsp white wine vinegar.
6 tbsp extra virgin olive oil or extra virgin rapeseed oil
2 cloves of garlic, peeled and crushed
1 – 2 tsp English mustard
A pinch of sea salt flakes and/or a pinch of sugar if needed.
You will also need a very clean screw-topped jar with a lid
Mix together the tarragon vinegar (or white wine vinegar and chopped fresh tarragon), oil and garlic together in a screw topped jar with a lid and shake well.
Add some mustard, salt and/or sugar a little at a time and mixing well until you are happy with the taste.
This will keep well in the jar for at least a week, probably longer.
Click on the highlighted links for related pieces in these pages – Tarragon Vinegar – Tarragon Butter – Warm Roast Chicken Dinner Salad
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