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Recipe Summary test

hands-on:
10 mins
total:
10 mins
Yield:
Makes: 3/4 cup
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook the peppercorns in a small skillet over medium, stirring occasionally, until fragrant and lightly toasted, 3 to 4 minutes. Remove from heat, and cool completely, about 5 minutes.

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  • Crush the toasted peppercorns. Whisk together extra-virgin olive oil, orange juice, lemon juice, tarragon, mustard, pinch of kosher salt, and crushed peppercorns in a medium bowl. Use immediately, or refrigerate in an airtight container up to 2 weeks.

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