Elegant and aromatic, this Tarragon Vinaigrette is a timeless classic with a fresh twist. Traditionally made with red or white wine vinegar, this version uses white balsamic vinegar for a softer acidity and subtle sweetness that lets the delicate flavor of tarragon shine. The dressing is beautifully balanced with shallots, Dijon mustard, and a touch of garlic, making it a perfect pairing for crisp salads, poached chicken, grilled salmon, or roasted vegetables. Simple to whisk together and endlessly versatile, it’s a staple for any season.
INGREDIENTS:
1/3 cup white balsamic vinegar
1 garlic clove, peeled
2 minced shallots
1 tablespoon Dijon-style mustard
1-2 tablespoons of tarragon, chopped
Salt and pepper to taste
Sugar (if needed, to balance the flavor)
1 cup vegetable oil
METHOD:
Rub the inside of a large mixing bowl vigorously with the garlic clove until you can see the garlic oils coating the surface. Discard or reserve the garlic for another use.
Pour the vinegar into the bowl and add the minced shallots. Let them sit for 10 minutes to soften and infuse the vinegar.
Whisk in the Dijon mustard until smooth. Add the tarragon, salt, and pepper, stirring to combine.
Slowly drizzle in the vegetable oil while whisking continuously to create a smooth, emulsified dressing.
Taste and adjust the seasoning. If the vinaigrette seems too sharp, whisk in a small pinch of sugar until the flavor is balanced.
Transfer to a glass jar or bottle with a tight-fitting lid. Refrigerate for up to 5 days; bring to room temperature and shake before using.
CHEF’S NOTES:
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For a quick blender version: Combine all ingredients except oil and purée until smooth, then stream in the oil with the motor running. This method intensifies the tarragon flavor but shortens shelf life.
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Pairs beautifully with cold chicken salad, grilled shrimp or salmon, beets, or mixed greens with diced vegetables.
YIELD: About 1½ cups
