Memorable Quotes:

“A Bearnaise sauce is simply an egg yolk, a shallot, a little tarragon vinegar and butter, but it takes years of practice for the result to be perfect.” — Fernand Point

Garnet's Vinaigrette

A bright, simple vinaigrette made with fresh lemon juice, Dijon mustard and tarragon. Light and tangy, it works especially well with green salads, vegetables, chicken or fish.



Yield: About ½ cup
Prep Time: About 5 minutes

Ingredients:

  • 2 tablespoons fresh lemon juice
  • ½ teaspoon salt
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon white pepper
  • ½ cup canola oil
  • ½ teaspoon crushed dried tarragon

Instructions:

  1. In a small bowl, whisk together the lemon juice, salt, Dijon mustard and white pepper.
  2. While whisking continuously, gradually add the canola oil in a slow, steady stream until the dressing is thoroughly combined and emulsified.
  3. Whisk in the tarragon at the end.
  4. Taste and adjust the seasoning if necessary.

Tip: Add the oil slowly while whisking continuously to produce a smooth emulsion. Adding the tarragon at the end helps preserve its distinctive flavor.

Source: Garnet Berg