Best Creamy Tarragon Vinaigrette Recipes

Asparagus with Creamy Tarragon Vinaigrette image

Provided by Nancy Fuller

Time 20m

Yield 8 to 10 servings

Number Of Ingredients 11

1 bunch asparagus, ends trimmed (about 1 pound 4 ounces)
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
Spring mix lettuce, for serving
Creamy Herb Vinaigrette, recipe follows
2 tablespoons mayonnaise
2 tablespoons white wine vinegar
1 tablespoon Dijon mustard
1 tablespoon chopped fresh tarragon
1/2 small shallot, minced

Steps:

Preheat the oven to 425 degrees F. Line a sheet tray with foil.
Add the asparagus in a single row to the prepared sheet tray. Drizzle with the olive oil, toss, and then season with some salt and pepper. Roast until tender, 15 minutes.
Serve on a bed of spring mix and drizzle with the Creamy Herb Vinaigrette.
Add the mayonnaise, vinegar, mustard, tarragon and shallots to a bowl and whisk until smooth and emulsified.

Creamy Tarragon Vinaigrette image

Provided by Martha Stewart

Number Of Ingredients 7

2 teaspoons tarragon vinegar
3/4 teaspoon Dijon mustard
Coarse salt
1/4 cup extra-virgin olive oil
1/4 cup sour cream
2 tablespoons finely chopped fresh tarragon
Freshly ground pepper

Steps:

Stir together tarragon vinegarand Dijon mustard; season withcoarse salt. Pour in olive oil in a slow, steady stream, whisking untilemulsified. Stir in sour cream and tarragon.Season with freshly ground pepper.

Grilled Fingerling Potatoes with Creamy Tarragon Vinaigrette image

Provided by Bobby Flay

Categories side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 9

1/4 cup white wine vinegar
Water, as needed
1 tablespoon chopped shallot
1 tablespoon mustard
1 tablespoon mayonnaise
2 tablespoons chopped fresh tarragon leaves, plus leaves for garnish
1/2 cup canola oil, plus more as needed
Salt and freshly cracked black pepper
12 fingerling potatoes, par-boiled and halved

Steps:

Preheat a grill to medium heat.
Combine the vinegar, a splash of water, the shallots, mustard, mayonnaise and tarragon in a blender and puree until smooth. With the motor still running, slowly pour in the oil and blend until the vinaigrette has emulsified. Adjust the seasoning with salt and black pepper, to taste.
Brush the potatoes with some canola oil and season them with salt and black pepper, to taste. Grill them, cut side down, until they are lightly golden, then turn them over and continue grilling until they are just cooked through. Transfer them to a platter and immediately drizzle with the vinaigrette. Garnish with a few tarragon leaves and serve.

Creamy Tarragon Vinaigrette image

Yield makes about 1 cup

Number Of Ingredients 5

2 teaspoons tarragon vinegar
3/4 teaspoon Dijon mustard coarse salt and freshly ground pepper
1/2 cup extra-virgin olive oil
1/2 cup sour cream
2 tablespoons finely chopped fresh tarragon

Steps:

Stir together vinegar and mustard; season with salt and pepper. Pour in olive oil in a slow, steady stream, whisking until emulsified. Stir in sour cream and tarragon.