1 tablespoon chopped fresh tarragon or 1 teaspoon dried tarragon
1 cup reduced-fat or regular sour cream
2 tablespoons Dijon mustard
How to Make It
In a 1- to 1 1/2-quart pan over medium heat, stir shallots, 3 tablespoons white wine vinegar, and tarragon until liquid evaporates, 3 to 4 minutes. Scrape into a bowl. Let cool to room temperature, 3 to 5 minutes.
Add sour cream, Dijon mustard, and remaining 1 tablespoon white wine vinegar to tarragon-shallot mixture and mix well. Add salt to taste.
Nutritional analysis per tablespoon.
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