Lemon Tarragon Sauce
This Creamy Lemon Tarragon Sauce recipe is easy and made with sour cream and Dijon mustard. Great for dipping salmon, chicken, or steak. One culinary herb that tends to fly under the radar is tarragon. It's unfortunate because tarragon has such a great bright flavor that's absolutely perfect in light spring and summer dishes. Tarragon is hugely popular in France - It's known as the 'king of herbs' in that country and used all across the culinary spectrum. One of my favourite ways to use this underestimated herb is added to this Creamy Tarragon Sauce. It's a great all-purpose dipping sauce made with sour cream, lemon juice and Dijon mustard. This sauce is seriously easy to prepare and can be used on or with lots of dishes so it's great to have a batch on hand.
1 cup sour cream
¼ cup Dijon mustard
¼ cup lemon juice, freshly squeezed
½ tsp. garlic powder
¼ cup fresh French tarragon
¼ tsp. sea salt
black pepper, freshly ground
Garnish:
chopped fresh tarragon
Start by mincing ¼ cup of fresh tarragon.
Add 1 cup sour cream, ¼ cup Dijon mustard, ¼ cup lemon juice, ½ tsp. garlic powder, and ¼ tsp. each of kosher salt and pepper to a small bowl. Stir until completely combined using a small whisk or a fork. Add the chopped tarragon and stir until combined.
Feel free to serve right away or store in the fridge for a few hours to allow the flavours to develop.
If you prefer a thinner consistency you can thin the sauce out with more lemon juice or water. Simply add as much as you like and stir to combine.
Serve garnished with additional tarragon, if desired.
Can I Sub Dried Tarragon For Fresh?
During the winter months it can be difficult to find fresh herbs like tarragon. Dried tarragon may be used in place of the fresh stuff. Start by subbing 2 Tbsp. dried tarragon in place of fresh and add more if you feel like it needs more flavour. The flavour of dried herbs is not as robust as those in fresh herbs but during the winter months we take what we can get, right?
What Does Tarragon Cream Sauce Taste Like?
- The flavour of this sauce is so robust and you can alter the ingredients to suit your tastes.
- The sour cream gives it a great smooth and creamy texture.
- The lemon juice adds a bright citrus pop and the Dijon mustard gives the sauce a tangy bite. I recommend a smooth Dijon mustard as opposed to a grainy country mustard as that would change the texture. If you prefer more sweetness you can use a honey mustard and if you like a little spice you can choose a spicy or horseradish mustard.
- The tarragon provides a characteristic anise flavour. Feel free to add even more fresh tarragon if you want to punch up the flavour.
- It's absolutely perfect served with fish like salmon. This sauce elevates a simple salmon dish into a gourmet meal. I love it with grilled meats like fish, chicken and steak.
- Tarragon pairs well with grilled vegetables like zucchini, asparagus, green beans, snap peas and potatoes.
- It's great with roasted vegetables like Maple Dijon Brussels Sprouts, Italian Roasted Potatoes, Garlic Green Beans and Parmesan Cauliflower.
- You can even spread it on bread and top with sliced radishes and a sprinkle of salt for a twist on a classic French recipe or add it as a spread on any of your favourite sandwiches in place of mayonnaise.
- It also makes a flavourful dip for fresh veggies like carrots, bell peppers, celery, or broccoli served on a veggie tray.
- This creamy sauce contains dairy and doesn't have a long shelf-life. It lasts 4-5 days stored in an airtight container in the fridge. It's best enjoyed fresh or within a few days.
- You can certainly cut the recipe in half if you don't need the full amount.
Can It Be Frozen?
I would not recommend freezing this sauce as it contains sour cream and fresh herbs which do not freeze well.