Tarragon Mustard Vinaigrette | Cook for Your Life
Cumin Lime Vinaigrette shutterstock_420041893

Tarragon Mustard Vinaigrette

Rated 4.2 out of 5
4.2 out of 5 stars (based on 17 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 my favorite salad dressings. The addition of fresh tarragon gives it a subtle herbal taste. It’s perfect with the crunchier salad greens like romaine or Belgian endive, or...

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
Missing an Ingredient?
Visit our ingredient substitution guide ›

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 until completely combined and until 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 you’ll be using to make the dressing in. 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

This site is registered on wpml.org as a development site. Switch to a production site key to remove this banner.