In a small bowl, combine the olive oil, Dijon mustard, tarragon vinegar, fresh tarragon, salt, white pepper, and sugar. 2. Beat this mixture well with a wire whisk to blend and emulsify. The dressing is done when it looks creamy and holds together without separating. 3. Store, covered, in refrigerator up to 2 days.
Fresh garlic, tarragon, mustard seed, and celery seed flavor this easy-to-make creamy vinaigrette. During the summer, I use 2 teaspoons of fresh tarragon. Place the Dijon mustard, sugar, vinegar, garlic clove, and salt into a blender. Cover, and puree until the garlic has blended smooth.
I love the flavor of tarragon and bite of buttermilk, so I opted to concoct this keto tarragon buttermilk green goddess dressing. The buttermilk lends a bit of the bite that the anchovies would normally give, and the tarragon provides a subtle sweetness depending on what you pair the dressing with.
During the summer, I use 2 teaspoons of fresh tarragon. Place the Dijon mustard, sugar, vinegar, garlic clove, and salt into a blender. Cover, and puree until the garlic has blended smooth. Sprinkle in the xanthan gum, and blend about 15 seconds to mix well.