Tarragon Mustard Vinaigrette | Recipes | Cook For Your Life
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Tarragon Mustard Vinaigrette

Rated 4.2 out of 5
4.2 out of 5 stars (based on 23 reviews)

Clock Icon for Prep Time 15 min prep
Person Icon for Serving Size 4 servings
Carrot Icon for Number of Ingredients Size 6 ingredients

This tarragon mustard vinaigrette is one of our founder’s favorite salad dressings. The addition of fresh tarragon gives this tart dressing a subtle herbal taste. It’s perfect with the crunchier salad greens like romaine or...

In the words of our founder, Ann, “I like to make my dressing French style, directly in the bottom of the salad bowl, so the salad can be thrown in and tossed just before serving, but that’s me. The sauce can be made in any bowl you choose!”


  • 2 tablespoons Dijon mustard
  • Sea salt and freshly ground black pepper, to taste
  • 1 tablespoon white wine vinegar
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon cold water
  • 3 to 4 good-sized sprigs of fresh tarragon, lightly chopped
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Nutrition Facts


70 cals


7 g

Saturated Fat

1 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

5 g


1 g


0 g


1 g


1 g


87 mg


  1. In a large salad bowl, add the mustard, salt, and pepper. Using a small balloon whisk, beat the vinegar into the mustard until completely blended and smooth.
  2. Beating continuously, add the olive oil, then half the water. Beat until completely combined and the dressing is a thick, smooth cream. Stir in the tarragon.
  3. Taste the dressing; if it is too sharp, beat in the rest of water. Season and let sit for 10-15 minutes before serving. Delicious served over Steamed Green Beans.

Chef Tips

If you like your dressing to have a garlicky taste, cut a clove of garlic in half and rub the cut sides of the clove around the bowl in which you’ll be making the dressing. This will give your dressing a light taste of garlic.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society