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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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Found this recipe in the Blue Eggs and Yellow Tomatoe cookbook by Jeanne Kelley. Haven't tried it yet but love fresh tarragon. Ingredients:
2 tablespoons fresh lemon juice |
2 tablespoons shallots, minced |
2 teaspoons fresh tarragon, minced |
1 1/2 teaspoons dijon mustard |
1 small garlic clove, pressed |
1/4 cup extra virgin olive oil |
salt and pepper |
Directions:
1. Whisk the lemon juice, shallot, tarragon, mustard and garlic together in a small bowl. Whisk in the olive oil and season with salt and pepper to taste.
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