A light, fresh take on the French classic, this versatile sauce delivers the tarragon-rich spark of the original without the dairy.
This recipe goes with Steak and Fingerling Potato Kabobs
Southern Living JUNE 2013
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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