This sauce is like a creamy béarnaise sauce except it skips the butter, egg yolks and fuss. It's spiked with lemon juice, zesty Dijon mustard and, of course, tarragon. Try it with poached eggs or even grilled steak.

EatingWell Test Kitchen

Gallery

Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Whisk yogurt, mayonnaise, tarragon, lemon juice, water, mustard, salt and pepper in a small bowl.

    Advertisement

Tips

Make Ahead Tip: Cover and refrigerate for up to 3 days.

Nutrition Facts

20 calories; protein 0.5g 1% DV; carbohydrates 2g 1% DV; exchange other carbs; dietary fiberg; sugars 0.8g; fat 1.2g 2% DV; saturated fat 0.2g 1% DV; cholesterol 1.9mg 1% DV; vitamin a iu 19.1IU; vitamin c 0.4mg 1% DV; folate 1.4mcg; calcium 15.8mg 2% DV; ironmg; magnesium 1.8mg 1% DV; potassium 22.7mg 1% DV; sodium 95.4mg 4% DV; thiaminmg.

Reviews (1)

Read More Reviews
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
06/14/2014
Served this over salmon and it was delicious. My ratio was more greek yogurt than mayo as i used the recipe as a guideline. Awesome flavor combo of the lemon/tarragon/fish and would totally recommend trying it like that. Served with a side veg of sauteed green beans and red skinned potatoes and my hubby drenched his entire plate with the sauce. So quick and easy for such an elegant outcome. Read More