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Creamy Tarragon Sauce
EatingWell Test Kitchen
“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.”
½ cup low-fat plain yogurt
6 tablespoons low-fat mayonnaise
4 teaspoons chopped fresh tarragon, or 1 teaspoon dried
1 tablespoon lemon juice
1 tablespoon water
2 teaspoons Dijon mustard
¼ teaspoon salt
Freshly ground pepper, to taste
1Whisk yogurt, mayonnaise, tarragon, lemon juice, water, mustard, salt and pepper in a small bowl.
Make Ahead Tip: Cover and refrigerate for up to 3 days.