So … (hopefully) this week’s Asparagus Crostini recipe caught your fancy.
Since you only need a couple of tablespoons, could be your hand is hesitating over that big bunch of tarragon at the farmer’s market or grocery store.
Maybe you are wondering … What the heck do I do with all the extra tarragon? Tarragon is wonderful with chicken, seafood and vegetables. Stir some into a traditional Beurre Blanc and serve it with Roasted Salmon or Grilled Swordfish or swap out the rosemary in one of my favorite marinades for grilled chicken.
Or whisk up a batch of Tarragon Aioli. You will quickly find 101 uses for this tasty sauce. It is delicious with cold lobster or chicken at an elegant picnic or ladies lunch. It makes a delicious potato salad. Drizzle a little on steamed asparagus or grilled carrots. And finally, it is a great dip for veggies or shrimp.
Makes about 1 cup
1/4 cup mayonnaise
2 tablespoons white wine vinegar
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
2-3 drops or to taste hot pepper sauce
1 garlic clove, minced
1/2 cup or to taste extra-virgin olive oil
2 tablespoons minced fresh tarragon
Sea salt and freshly ground pepper to taste
Put the mayonnaise, vinegar, lemon juice, mustard, hot pepper sauce and garlic in a small food processor* or blender and process to combine.
With the motor running, slowly add the olive oil until process until smooth and creamy.
Transfer the aioli to a small bowl and whisk in the tarragon. Cover and refrigerate for at least 30 minutes to combine the flavors. Whisk before serving with seafood, chicken or fresh, grilled or steamed vegetables.
* I love my mini food processor but if you don’t have one or don’t want to get out the blender you can use a hand whisk to combine the ingredients.
Happy fun cooking with fresh herbs and bon appétit!
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