Tarragon Cream Dressing
Tarragon, lemon and cream is a match made in heaven and this dressing is ideal with all seafood in general and chicken, especially a warm roast chicken salad.
Preparation time 10 minutes
Cooking time 5 minutes
- 2 eggs
- ¼ cup caster sugar
- 6 tablespoons tarragon vinegar
- 1 cup cream
- 2-3 tablespoons chopped fresh tarragon
Beat the eggs, sugar and tarragon vinegar together in a heatproof bowl. Put the bowl over the top of a saucepan full of simmering water and stir constantly until the mixture is thick. Remove from the heat and cool. (Alternatively, microwave on a medium-high power for 1-2 minutes stirring occasionally, to prevent the egg from scrambling).
Beat the cream until it just begins to thicken. Fold the cooked egg mixture, and tarragon into the whipped cream. It should have a lovely soft velvety texture.
Refrigerate in an airtight container if not using immediately. The dressing can be made ahead by making the egg mixture and whipping the cream and then combining just before serving.
- dried tarragon will work fine in this recipe. Use 1 tablespoon and add it into the vinegar and allow to stand for 5 minutes before beginning the recipe.