Welcome spring to the table with this creamy Tarragon Mustard Vinaigrette. The bright, tangy, and herbaceous flavors make it the perfect partner to radicchio salad, pork chops, salmon, chicken, and more!Jump to Recipe
Creamy tarragon vinaigrette recipe
This bright, tangy, and creamy Tarragon Mustard Vinaigrette is unlike any salad dressing you’ve ever tried. Made with a handful of easy-to-find ingredients, you’ll be surprised at how the gorgeous bouquet of flavors really brightens up each bite. It’s the perfect partner to radicchio salads, pork chops, poultry, and more!
Tarragon salad dressing is quickly becoming my favorite because it’s:
- Herby and bright without being overly bold.
- Easy to make with 7 simple ingredients.
- Great for more than just salad.
French tarragon gives this dressing its distinct fresh and spring-worthy flavors while dijon and grainy mustard add a creamy layer. Shallots and red wine vinegar are a must for tanginess, and the olive oil and salt complete the profile! In no time, this quick and easy dressing is ready to be drizzled over all of your meals.
Tools you need for this Tarragon Mustard Vinaigrette
Tarragon salad dressing ingredients
- Tarragon – Look for fresh French tarragon when making this salad dressing. Compared to other varieties, like Russian or Mexican, French tarragon has a subtly bright and herby flavor that’s similar to anise (licorice). It can be used on its own in salads, on soup, or mixed into sauces and dressings.
- Shallot – A finely chopped shallot brings a delicate sweetness and bite to this dressing. While I don’t recommend replacing it with anything else, yellow onion is the closest in flavor and will work in a pinch.
- Mustard – Use both grainy mustard and dijon mustard for lots of tang and a little texture. The mustard will also help emulsify the dressing.
- Red wine vinegar – The tanginess red wine vinegar adds is unmatched by any other.
- Extra virgin olive oil – No substitutions here!
- Salt – To help round out all of the flavors.
How to make tarragon mustard vinaigrette
After trying this dressing once, you’ll quickly make it a staple in your kitchen. Not only is it simple to prepare, but it lasts in your fridge for weeks! Here’s how it’s done:
- Prepare the ingredients.
Finely chop the tarragon and shallot. Place all of the ingredients into a small jar.
- Shake it up.
Seal the lid and shake the jar really well. You’ll know it’s ready when the mustards have emulsified. Alternatively, you can fully blend the dressing using an immersion blender.
- Serve or store.
Either serve the dressing right away or store it in the fridge for later.
The ways to serve tarragon salad dressing are endless! Serve it on:
- Salads: I particularly love this dressing on radicchio salad and Greek steak salad, but you can use it on practically any salad recipe. It can even add extra life to creamy salads, like potato salad or macaroni salad.
- Meat: Drizzle or brush the dressing on steak or pork chops.
- Poultry: Brush some of the dressing over baked chicken breasts, grilled chicken, or turkey.
- Vegetables: Drizzle it on top of cooked green beans, broccoli, or asparagus.
- Seafood and shellfish: Tarragon naturally pairs well with shellfish, salmon, shrimp, and any other seafood you can imagine. Just drizzle a little vinaigrette on top and enjoy!
How long does tarragon dressing last?
The tarragon vinaigrette will last in a sealed jar in the fridge for up to 2 weeks. Just give it a good shake and enjoy!
Do you have leftover tarragon that you aren’t sure what to do with? You could throw it in a citrus and beet salad or keep the herb in a plastic bag in the freezer to retain its flavor. Use it within 3 to 5 months.
Looking for more easy dressings and sauces?
- Easy Homemade Ranch Dressing
- Classic Homemade Caesar Dressing
- Easy Romesco Sauce
- 5-Minute Arugula Basil Pesto
If you give this Tarragon Mustard Vinaigrette a try, let me know in the comments below. I love seeing your pictures too, so please tag me on Instagram @lenaskitchenblog and use #lenaskitchenblog so I can share them to my page!
Tarragon Mustard Vinaigrette
- ¼ cup tarragon finely chopped
- 1 small shallot finely chopped
- 1 tablespoon grainy mustard
- 1 tablespoon dijon mustard
- 1 tablespoon red wine vinegar
- ¼ cup extra virgin olive oil
- ½ teaspoon kosher salt more to taste if needed
- Finely chop the tarragon and shallot.
- Add all the ingredients to a small jar, close the lid and shake well.
- Serve with your favorite salad.
- Keep in the fridge for up to two weeks.
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