Really Good Tarragon Mustard Sauce

By • March 11, 2014 • 4 Comments

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Author Notes: I was messing around with mustard and cream and came up with this. Besides eating gobs of it by the spoonful, I'd use it on pretty much everything, as a dip for steamed mussels, crudite, or anything fried, tossed with roasted potatoes, or draped over some poached eggs for a quickie hollandaise. Or if you want to tszuj up some chicken breast, steak, or a piece of fish, this is your sauce.

Pernod is some gnarly stuff, so don't be all loosey goosey with your pour. You just need a little, but it truly elevates the sauce to something spectacular.

Makes 1 1/2 cups

  • 1 cup heavy cream
  • 1/2 cup dijon mustard, not grainy
  • 1 tablespoon chopped fresh tarragon
  • 1 garlic clove, minced and smashed into a paste
  • 2 to 3 teaspoons Pernod liqueur
  • 1 to 2 tablespoons runny honey (or to taste)
  • fresh cracked black pepper (optional)
  1. Stir together all ingredients. Sauce will thicken as it sits. If making ahead, keep refrigerated.
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9 months ago hardlikearmour

hardlikearmour is a trusted home cook.

I'm a fan of Pernod, but it definitely is potent!


9 months ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

I can't stand to drink the stuff, but love to use it in cooking!


9 months ago Tarragon

All of my favorites, yum!


9 months ago mrslarkin

Mrs. Larkin is a trusted source on Baking.