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.
There are currently no reviews for this recipe.Be the first to review this recipe.
Fields marked with * are required
Tip: Use adjectives to help get your point across.
Tip: Use commas to separate pros and cons.
Tip: Pretend you're on the debate team and make your point.
Attach a photo
If you attach a photo, please enter a caption to go with it.
Would you recommend this recipe?
Vote Now! | More Polls | Comments
© 2013 Eating Well, Inc.
6221 Shelburne Road
Shelburne, VT 05482, USA
© Copyright 2013, Meredith Corporation. All Rights Reserved | By using this site, you agree to our Terms of Service.