Tarragon Mustard Spice Blend Recipes

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LEMON-MUSTARD-TARRAGON VINAIGRETTE

Provided by Bobby Flay

Categories     condiment

Time 10m

Yield about 1 cup

Number Of Ingredients 6



Lemon-Mustard-Tarragon Vinaigrette image

Steps:

  • In a medium bowl, whisk together the lemon juice, zest, mustard, tarragon, honey, and a little salt and pepper. Slowly whisk in the olive oil until emulsified.

Zest and juice of 1 large lemon
2 tablespoons Dijon mustard
1 tablespoon chopped fresh tarragon
1 teaspoon clover honey
Kosher salt and freshly ground black pepper
1/2 cup olive oil or canola oil

TARRAGON-MUSTARD SPICE BLEND

Make and share this Tarragon-Mustard Spice Blend recipe from Food.com.

Provided by SoupCookie

Categories     Weeknight

Time 5m

Yield 1 cup, 5 serving(s)

Number Of Ingredients 6



Tarragon-Mustard Spice Blend image

Steps:

  • Mix all ingredients together and store in an air tight jar.

Nutrition Facts : Calories 55.3, Fat 1.7, SaturatedFat 0.2, Sodium 4.4, Carbohydrate 8.9, Fiber 1.9, Sugar 2.3, Protein 2.6

1/2 cup dried onion, minced
1/4 cup dried whole tarragon
2 tablespoons dry mustard
1 teaspoon black pepper
1 teaspoon fennel seed
1 teaspoon dried savory

WARMED TARRAGON MUSTARD SAUCE

This fantastic tarragon sauce is an absolute must drizzled on grilled salmon or steak but also great with veggies, chicken or pork. Fresh tarragon may be used in place of dried (any amount desired). This is similar to the tarragon sauce served in fancy restaurants, you will never eat fish without this sauce again once you have tryed it! Recipe may be doubled.

Provided by Kittencalrecipezazz

Categories     Sauces

Time 6m

Yield 3/4 cup

Number Of Ingredients 7



Warmed Tarragon Mustard Sauce image

Steps:

  • In a saucepan combine all ingredients except pepper.
  • Heat/whisk over low heat until heated through.
  • Spoon warmed, over fish or steak.
  • Sprinkle with pepper and additional tarragon.
  • DELICIOUS!

Nutrition Facts : Calories 450.6, Fat 43.2, SaturatedFat 24.6, Cholesterol 110.4, Sodium 1172.5, Carbohydrate 11.6, Fiber 2.9, Sugar 3.9, Protein 8.1

1/4 cup sour cream
1/4 cup Dijon mustard
1/4 cup half-and-half cream
1/2-1 teaspoon dried tarragon
1 tablespoon butter or 1 tablespoon olive oil
2 teaspoons fresh lemon juice
black pepper

TARRAGON & MUSTARD MAYONNAISE

You only need one egg yolk for the foundation of this Bérnaise-like, homemade condiment with Dijon and herbs

Provided by Barney Desmazery

Categories     Condiment, Dinner

Time 5m

Number Of Ingredients 5



Tarragon & mustard mayonnaise image

Steps:

  • Put the egg yolk and mustard in a bowl. With a hand whisk, keep whisking the mixture while gradually adding the olive oil. When all of the oil has been added, season to taste with the lemon juice and stir in the tarragon.

Nutrition Facts : Calories 144 calories, Fat 16 grams fat, SaturatedFat 2 grams saturated fat

1 egg yolk
1 tbsp Dijon mustard
150ml olive oil (not extra virgin)
squeeze lemon juice
½ small bunch tarragon , chopped

TARRAGON MUSTARD SAUCE

Make one of these sauces in the hot skillet after you have cooked chicken breasts or pork chops.

Number Of Ingredients 5



Tarragon Mustard Sauce image

Steps:

  • Remove the cooked chicken or pork from the skillet. Working over medium-high heat, add the chicken stock, heavy cream, mustard, and tarragon. Bring up to a bubble and simmer until thickened enough to coat the back of a spoon, 3 to 4 minutes. Season with salt and pepper and pour over the cooked chicken or pork.

2/3 cup chicken stock
1/3 cup heavy cream
2 tablespoons Dijon mustard
2 stems fresh tarragon, leaves removed and chopped
Salt and pepper

TARRAGON MUSTARD

After one taste of this sharp, spicy homemade mustard, you'll find that it's worth the time to make your own. You can grind it by hand with a mortar and pestle to get a nice chunky texture, or make it in a blender being careful to use a low speed so you don't crush the seeds.

Provided by FLKeysJen

Categories     Sauces

Time 45m

Yield 2 cups, 20 serving(s)

Number Of Ingredients 12



Tarragon Mustard image

Steps:

  • Combine the port, vinegar, mustard seeds, shallots and garlic in a medium saucepan and bring to a simmer over low heat. Simmer for 30 minutes, stirring occasionally. Remove from the heat and set aside to cool.
  • Transfer the mustard seed mixture to a blender and add the chili powder, ginger, salt and mustard oil. With the blender running on low speed, add 1/2 cup water and blend, adding a little more water if the mustard is too thick. Add the olive oil in a slow, steady stream until well-blended.
  • Transfer to a bowl and stir in the tarragon.
  • Store in a tightly-covered container in the refrigerator for up to one week.

1 cup ruby port
1/4 cup red wine vinegar
1 1/2 cups mustard seeds
2 shallots, thinly sliced
3 garlic cloves, peeled
1/2 teaspoon chili powder
1/2 teaspoon ground ginger
1/2 teaspoon salt
1 tablespoon mustard oil
1/2 cup water (more if needed)
3 tablespoons olive oil
2 tablespoons chopped tarragon

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