Tarragon Vinaigrette

I use this on so many items from chicken to seafood as well as a host of different salads.


  • 1/2 cup olive oil
  • 1/4 cup good quality sherry wine vinegar
  • 1 tablespoon tarragon, chopped
  • 1 tablespoon chives, chopped
  • 1 tablespoon of finely chopped shallot
  • 1 teaspoon of dried mustard (I prefer Colman’s in the small yellow can.)
  • 1 teaspoon kosher salt
  • 1 garlic clove chopped in half
  • Freshly ground pepper

Making It

  • Combine all ingredients in a sealable jar, shake and refrigerate for at least 3 hours. It can last two weeks.


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