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Tarragon Vinaigrette

Serve this dressing with the Shaved Spring Vegetable and Frisee Salad from chef Geoffrey Zakarian.

  • Yield: Makes 2 cups
Tarragon Vinaigrette

Source: The Martha Stewart Show, March 2012


  • 1/4 cup coarsely chopped shallots
  • 1 tablespoon Dijon mustard
  • 1/4 cup Champagne vinegar
  • 2 tablespoons honey
  • 1 large egg yolk
  • 1/4 bunch fresh tarragon leaves
  • 1/4 cup grapeseed oil
  • 1/4 cup extra-virgin olive oil
  • Coarse salt and freshly ground black pepper


  1. Place shallot, mustard, vinegar, honey, egg yolks, and tarragon in the jar of a blender. Begin to puree, starting on low and slowly increasing speed to high. Slowly add grapeseed and olive oil and blend until emulsified; season with salt and pepper.

Cook's Note

Raw eggs should not be used in food prepared for pregnant women, babies, young children, or anyone whose health is compromised.


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