This lemon-tarragon sauce is my mom‘s favorite. I remember the first time we made it: we all sat down at the dinner table and passed the sauce. A few minutes later, my dad glanced over at my mom’s plate and said with a smile, “Sure you got enough sauce there, dear?”
So I looked over, too. Half her plate was covered in sauce! Seriously … it looked like a snowstorm hit her salmon :) My dad and I laughed so hard we almost cried. So no surprise, this sauce has become a staple in our family.
Hope you enjoy it, too! It goes on everything — from simple grilled chicken, to baked salmon, to pork tenderloin, to poached shrimp. You know what else it is uh-mazing on? Steamed broccoli. As well all veggies (raw or cooked), if you’re looking for a fresh and zingy dip! It’s also good on rice. And bread. And spoons. And fingers. Well, maybe not dirty little kid fingers, but … oh, you get the idea.
Easy Lemon-Tarragon Sauce
Makes about 1 cup
1 bunch (about 1/2 ounce) fresh tarragon leaves (thick stems removed)
2 green onions, green parts only, chopped
1/4 cup flat-leaf parsley leaves
1/2 cup mayonnaise
1/2 cup Greek yogurt
1/4 teaspoon lemon zest
1/4 cup lemon juice (about 1 large, juicy lemon)
2 teaspoons Dijon mustard
Salt and pepper, to taste
Put everything in the bowl of a food processor or jar of a blender. Process until leaves are chopped and everything is well-combined. Taste; season with additional salt and pepper as needed. Sauce can be served immediately, or refrigerated, covered, for 2 or 3 days. Enjoy with everything!