Recipe information
Yield
makes about 1 cup
Ingredients
2
teaspoons tarragon vinegar
3
/4 teaspoon Dijon mustard coarse salt and freshly ground pepper
1
/2 cup extra-virgin olive oil
1
/2 cup sour cream
2
tablespoons finely chopped fresh tarragon
Need to make a substitution?
Preparation
Stir together vinegar and mustard; season with salt and pepper. Pour in olive oil in a slow, steady stream, whisking until emulsified. Stir in sour cream and tarragon.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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