Fresh Tarragon Vinaigrette (5-Minute Recipe)
A simple tarragon vinaigrette recipe built on an easy ratio, so you can make it from memory once you understand the basic formula.
A vinaigrette is really just a ratio - once you know it, you never need to look up the recipe again. Tarragon vinaigrette takes that basic ratio and adds an herb that can carry a whole salad on its own, which makes it one of the easiest ways to upgrade something as plain as a bag of lettuce.
Fresh Tarragon Vinaigrette
Prep time: 5 minutes | Makes: about 3/4 cup
Ingredients
- 3 tbsp white wine vinegar (or tarragon-infused vinegar, see notes)
- 1 tbsp Dijon mustard
- 1 small shallot, very finely minced
- 2 tbsp fresh tarragon, finely chopped
- 1/2 cup extra virgin olive oil
- 1/2 tsp honey (optional, to balance acidity)
- Salt and black pepper, to taste
Instructions
- In a small bowl or jar, whisk together the vinegar, mustard, minced shallot, and tarragon.
- While whisking continuously, slowly drizzle in the olive oil to form an emulsion. If using a jar, add all ingredients except the oil, then add the oil and shake vigorously with the lid on instead.
- Stir in the honey if using, and season with salt and pepper to taste.
- Let it sit for 10 minutes before using if you have time - this allows the tarragon and shallot to mellow into the dressing.
Notes
The basic ratio to remember is 1 part acid to 3 parts oil, with mustard acting as the emulsifier that keeps everything from separating. Once you've internalized that, you can make a version of this dressing with almost any vinegar or herb on hand. Using our tarragon-infused vinegar in place of plain white wine vinegar deepens the flavor further and is a good way to use a vinegar you've already prepared from a garden surplus.
Storage
This vinaigrette keeps in a sealed jar in the fridge for about a week. The oil will solidify slightly when cold - just let it sit at room temperature for 10 to 15 minutes and shake well before using again.
What to Dress With It
Beyond a basic green salad, this vinaigrette works well on a simple tomato salad, drizzled over grilled or roasted asparagus, tossed with boiled new potatoes while they're still warm (a lighter alternative to a mayo-based tarragon potato salad), or spooned over grilled chicken or fish as a finishing sauce rather than a marinade.
Variations
- Creamier version: Whisk in a tablespoon of mayonnaise or sour cream for a thicker, richer dressing.
- More herbs: Add a tablespoon of chopped chives or parsley alongside the tarragon for a fuller herb flavor.
- Citrus swap: Replace half the vinegar with fresh lemon juice for a brighter, slightly less sharp dressing.
- Garlic version: Add a small minced garlic clove along with the shallot for more depth.
Once you're comfortable with this ratio, tarragon vinaigrette becomes one of those things you make without measuring - taste as you go and adjust the acid, oil, or tarragon until it's right for what you're dressing. For more on using fresh tarragon elsewhere in the kitchen, see the complete tarragon guide.
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