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Tarragon Vinaigrette

Updated: Apr 4

A classic French vinaigrette. The first time I tasted a true French vinaigrette was during the early 80's in Toronto at a teeny tiny bistro called Jacques Omelettes in Yorkville. A hidden gem.

I love this vinaigrette with a salad of butter lettuce, thinly sliced pears and toasted walnuts.


1/2 Cup good quality extra-virgin olive oil

2 Tablespoons of good quality apple cider vinegar, or tarragon wine vinegar

1 Egg yolk, *save the egg white for a macaroon recipe

1 Teaspoon honey

1 teaspoon Dijon mustard

¾ Teaspoon sea salt

Freshly ground pepper to taste

3 Tablespoons of fresh chopped French Tarragon


Whisk the olive oil, vinegar, egg, honey, Dijon, sea salt and pepper together in a stainless steel mixing bowl until emulsified, about 2 minutes, it should become thickened.

Some people use a blender but I prefer the old fashioned way by hand. So French!

Add the tarragon and mix thoroughly.

Pour into a glass jar and cover and refrigerate until ready to use. This vinaigrette will keep for a week in the fridge.

French Tarragon or Russian Tarragon?

French tarragon has a sweeter and more of an anise taste, which I love. So I prefer the French over the Russian which can be bitter.

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