Creamy Tarragon Salad Dressing

Creamy Tarragon Salad Dressing

7
Falvor King 1

"Fresh garlic, tarragon, mustard seed, and celery seed flavor this easy-to-make creamy vinaigrette. During the summer, I use 2 teaspoons of fresh tarragon."

Ingredients

10 m servings 59 cals
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Original recipe yields 14 servings

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Nutrition

  • Calories:
  • 59 kcal
  • 3%
  • Fat:
  • 5.4 g
  • 8%
  • Carbs:
  • 2.8g
  • < 1%
  • Protein:
  • 0.2 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 202 mg
  • 8%

Based on a 2,000 calorie diet

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Directions

  • Prep

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  1. Place the Dijon mustard, sugar, vinegar, garlic clove, and salt into a blender. Cover, and puree until the garlic has blended smooth. Sprinkle in the xanthan gum, and blend about 15 seconds to mix well. With the blender running, pour in the vegetable oil alternately with the water; blend until thick and creamy. Add the celery seed, red pepper flakes, black pepper, tarragon, and mustard seed; pulse until the spices are evenly distributed.
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Reviews

7
  1. 10 Ratings

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I think this recipe is fantastic with one big alteration - add NO water. It tastes great without it and it becomes way too watery with the water. This is one of my staple dressings.

This dressing was the perfect complement to a salad of mixed spring greens & endive, chopped beets and feta cheese. Perfect balance of sweet, salty and bitter. Thanks, Falvor King!

This was really good. I only used 1/4 cup of water and it came out perfect.