Tarragon Sauce

By Craig Claiborne and Pierre Franey

Total Time
5 minutes
Rating
4(17)
Comments
Read comments

Featured in: FOOD; A MOUTHFUL

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

Advertisement

Ingredients

Yield:About one and three-quarters cups
  • 1cup mayonnaise, preferably homemade
  • ½cup yogurt
  • 2tablespoons finely chopped fresh tarragon or 1 teaspoon dried
  • 2tablespoons finely chopped fresh parsley
  • 2tablespoons finely chopped chives
  • 1tablespoon Dijon-style mustard
  • Salt to taste, if desired
  • Freshly ground pepper to taste
Ingredient Substitution Guide
Nutritional analysis per serving (1 servings)

1704 calories; 183 grams fat; 29 grams saturated fat; 0 grams trans fat; 46 grams monounsaturated fat; 107 grams polyunsaturated fat; 11 grams carbohydrates; 2 grams dietary fiber; 6 grams sugars; 7 grams protein; 1568 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Put the mayonnaise in a bowl and add the yogurt, tarragon, parsley, chives, mustard, salt and pepper. Blend thoroughly.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
17 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

There aren’t any comments yet. Be the first to leave one.
Paul W

Advice to reverse mayo and yogurt ratios was a good one. Even so, a nice/rich sauce. Doubling the tarragon is recommended, otherwise the seasonings are perfect.

Janet

I used 1 cup whole milk yogurt and 1/3 cup mayonnaise - very good!

Private comments are only visible to you.

Recipe Tags

or to save this recipe.