French

Really Good Tarragon Mustard Sauce

Name: Really Good Tarragon Mustard Sauce
Yield: Makes 1 1/2 cups
Cuisine: French
Ingredients: 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)

by: mrslarkin

March 11, 2014

4 2 Ratings

Makes 1 1/2 cups

Jump to Recipe

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

What You'll Need

Ingredients

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)

Directions

Stir together all ingredients. Sauce will thicken as it sits. If making ahead, keep refrigerated.

Tags:

Contest Entries

See what other Food52ers are saying.

hardlikearmour
mrslarkin
KarenLee53
Tarragon

Popular on Food52

6 Reviews

KarenLee53 March 23, 2018

Is thIs sauce supposed to be cooked or heated first? The raw garlic seems harsh and off. I cooked to mellow out and it was better

Marlene L. February 2, 2020

This was my experience, too! I had to cook it a bit. The raw garlic was too much otherwise this sauce is good. Oh, I used thyme instead of tarragon because that’s what I had, but that sub worked nicely.

hardlikearmour March 11, 2014

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

mrslarkin March 11, 2014

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

Tarragon March 11, 2014

All of my favorites, yum!