Really Good Tarragon Mustard Sauce

March 11, 2014
2 Ratings
  • Makes 1 1/2 cups
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
  • 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.

See what other Food52ers are saying.

  • hardlikearmour
  • mrslarkin
  • KarenLee53
  • 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!
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!
mrslarkin March 11, 2014