Tarragon Buttermilk Dressing

Preparation info
  • Makes about

    2¼ cups

    • Difficulty


Appears in
The Bacon Bible

By Peter Sherman and Stephanie Banyas

Published 2019

  • About

I think of this as a béarnaise sauce, without the butter but all of the flavor. I love using it as a dip for vegetables, a dressing for salads, or an easy sauce for grilled chicken and fish.


  • 2 large shallots, chopped
  • 1 cup (240 ml) champagne vinegar or white wine vinegar


In a medium nonreactive saucepan, combine the shallots, vinegar, wine, and 2 tablespoons of the tarragon, bring to a boil, and cook until the mixture is reduced to ½ cup (1