French

Really Good Tarragon Mustard Sauce

by:
March 11, 2014
2 Ratings
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
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)
In This Recipe
Directions
  1. Stir together all ingredients. Sauce will thicken as it sits. If making ahead, keep refrigerated.

See what other Food52ers are saying.

  • hardlikearmour
    hardlikearmour
  • mrslarkin
    mrslarkin
  • KarenLee53
    KarenLee53
  • Tarragon
    Tarragon

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!
 
Author Comment
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!
 
Author Comment
mrslarkin March 11, 2014
Yay!