Hands-on Time
5 Mins
Total Time
5 Mins
Yield
Makes about 2 cups

A light, fresh take on the French classic, this versatile sauce delivers the tarragon-rich spark of the original without the dairy.

 

How to Make It

Whisk together vinegar, tarragon, lemon juice, shallots, garlic, Dijon mustard, sugar, salt, and pepper in a bowl until blended. Add canola oil and olive oil, 1 at a time in a slow, steady stream, whisking constantly until mixture is smooth.

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