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.
In a medium nonreactive saucepan, combine the shallots, vinegar, wine, and
In a food processor, combine the mayonnaise, buttermilk, and shallot reduction and process until smooth. Add the remaining tarragon and the salt and pulse a few times just to incorporate.
Transfer to a container with a tight-fitting lid and refrigerate for at least 30 minutes to allow the flavors to meld. The dressing will keep, tightly covered in the refrigerator, for up to 3 days.
© 2019 All rights reserved. Published by Abrams Books.