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.
mrslarkin

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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Comments (4) Questions (0)

23b88974-7a89-4ef5-a567-d442bb75da04.avatar
23b88974-7a89-4ef5-a567-d442bb75da04.avatar
3639eee1-5e0d-4861-b1ed-149bd0559f64.gator_cake

over 1 year ago hardlikearmour

hardlikearmour is a trusted home cook.

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

Dc351ca2-4647-4898-96b6-f3da7248b642.mrs._larkin_370

over 1 year 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!

23b88974-7a89-4ef5-a567-d442bb75da04.avatar

over 1 year ago Tarragon

All of my favorites, yum!

Dc351ca2-4647-4898-96b6-f3da7248b642.mrs._larkin_370

over 1 year ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Yay!