Lemon Tarragon Dip Food

ASPARAGUS AND GREEN BEANS WITH TARRAGON LEMON DIP

Steps:

• Place 1 in. of water in a Dutch oven; add asparagus and beans. Bring to a boil. Reduce heat; cover and simmer for 3-5 minutes or until crisp-tender., Meanwhile, in a small bowl, combine the remaining ingredients. Drain vegetables; transfer to a serving platter. Drizzle with dip.

ASPARAGUS AND GREEN BEANS WITH TARRAGON LEMON DIP

Steps:

• Cook asparagus spears and green beans in 1-inch of salted boiling water, covered, for 3 or 4 minutes. Drain and cool the vegetables and arrange them on a serving plate. Combine the dip ingredients in a small bowl and garnish with sprigs of parsley and tarragon and set dip along side vegetables on serving dish.

LEMON-MUSTARD-TARRAGON VINAIGRETTE

Steps:

• In a medium bowl, whisk together the lemon juice, zest, mustard, tarragon, honey, and a little salt and pepper. Slowly whisk in the olive oil until emulsified.

LEMON-TARRAGON DIP

Steps:

• Mix all the ingredients, blending well.
• Cover and chill.

LEMON-TARRAGON VINEGAR

Steps:

• Combine vinegar and sugar in a heat and simmer till sugar is dissolved.
• Put into 2 quart glass jar.
• Add tarragon and lemon.
• I use the jars with a rubber seal.
• Close jar and store in dark cool place for 1-4 weeks.
• Give a shake every couple days.
• When desired strength is reached strain through layers of cheesecloth.
• Heat vinegar to 180 degrees.
• Ladle into hot sterile jars, leaving 1/4 inch headspace add fresh sprig of tarragon and lemon peel.
• Place 2 piece caps on.
• Process 10 minutes in boiling water canner.

ASPARAGUS AND GREEN BEANS WITH TARRAGON LEMON DIP

Steps:

• Cook asparagus and green beans in 1 inch salted boiling water, covered, for 5 minutes.
• Drain, cool and arrange on a serving plate.
• Combine the dip ingredients in a small bowl and garnish with sprigs of parsley and tarragon.

TARRAGON MAYONNAISE DIP

Steps:

• Combine all ingredients thoroughly.
• Makes about 1 3/4 cups.
• Variation: For spicer version of this dip, add 1/2 tsp. red pepper flakes, hot pepper sauce, or horseradish to taste, and even 1 Tbs. of Brandy if you please.

LEMON-TARRAGON CREAM SAUCE

Steps:

• In a saucepan over medium heat, saute garlic in butter until the garlic begins to brown.
• Add the Riesling.
• Mix, add the cream, and, lowering the heat, reduce the sauce for 10 minutes.
• Add the lemon and tarragon and cook for 5 minutes more.
• Add salt and pepper to taste.
• Serve over fettucine.