I enjoyed making this Lemon Tarragon Vinaigrette and it tastes really good. Don’t you love making something yourself that you usually buy at the store? And you can make the exact amount that you need instead of having 8 partially-used bottles of different dressings on your refrigerator shelf. Goodness.
This recipe was included in a workout/food plan that I purchased several years back. I tried the plan for a short time, but it just didn’t “workout” for me, but I did keep a couple of the recipes that I wanted to try.
Most of the time, I like to use Ranch Dressing–which seems to be everyone’s go-to for just about anything, including salad–but once in a while I like to venture out with a vinaigrette of some kind. I have never tried tarragon, that I know of, and I like how it pairs with the lemon and shallots in this recipe. I didn’t find tarragon stems in the store, but did have some dried tarragon at home so just kind of guessed on the amount to substitute.
This Lemon Tarragon Vinaigrette will be good on salads, obviously, but you could drizzle it on grilled chicken or beef, or on sauted veggies. Hmm…might make a good marinade. Why don’t you just try this out in a day or two and let us know how many different ways you are using it? Hit us up with a comment.
Lemon Tarragon Vinaigrette
- June 18, 2020
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Ingredients
- 1/4 cup fresh lemon juice (about 2 lemons)
- 1/4 cup finely chopped shallot
- 1 teaspoon dried tarragon
- 4 teaspoons Dijon mustard
- 1/4 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- 6 tablespoons extra virgin olive oil
Directions
- Step 1
- Combine all ingredients, except olive oil, in a medium bowl and whisk to blend.
- Step 2
- Slowly add the olive oil while whisking. Mix well. Store in a covered container in the refrigerator.
