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“Found this recipe in the Blue Eggs and Yellow Tomatoe cookbook by Jeanne Kelley. Haven't tried it yet but love fresh tarragon.”
READY IN:
10mins
SERVES:
4
YIELD:
1/4 cup
UNITS:
US

Ingredients Nutrition

Directions

  1. Whisk the lemon juice, shallot, tarragon, mustard and garlic together in a small bowl. Whisk in the olive oil and season with salt and pepper to taste.

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