This creamy homemade dressing features fresh tarragon for a full-bodied flavor that pairs well with roasted vegetables. Chill remaining dressing, and use it the next day on a salad.
1/4 cup buttermilk
2 tablespoons fresh lemon juice
1 teaspoon sugar
1 teaspoon Dijon-style mustard
3/4 teaspoon salt
1/4 teaspoon coarsely ground pepper
1/2 cup olive oil
2 tablespoons finely chopped green onion
1 tablespoon chopped fresh tarragon
How to Make It
Whisk together first 6 ingredients in a small bowl until combined. Gradually whisk in oil in a slow, steady stream, whisking constantly until smooth. Whisk in green onion and tarragon. Use immediately, or store in an airtight container in refrigerator up to 2 days. Let chilled dressing stand 30 minutes before using.
This sauce is great on the potato recipe it is attached to. I use a similar recipe to drizzle over blanched asparagus--this one would work great. Use blanched asparagus (cold or warm), drizzle the tarragon sauce and some chopped up procuitto ham on top.