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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (46g) Recipe makes 4 servings |
||
| Calories 186 | ||
| Calories from Fat 151 | (81%) | |
| Amount Per Serving | %DV | |
| Total Fat 16.9g | 25% | |
| Saturated Fat 2.4g | 12% | |
| Monounsaturated Fat 7.6g | ||
| Polyunsaturated Fat 6.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 7mg | 2% | |
| Sodium 225mg | 9% | |
| Potassium 117mg | 3% | |
| Total Carbohydrate 9.2g | 3% | |
| Dietary Fiber 0.3g | 1% | |
| Sugars 2.0g | ||
| Protein 1.1g | 2% | |
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This has become one of my favourite dips for fresh, raw, crisp veggies.
SERVES 4
Ingredients
- 1/2 cup packed fresh tarragon leaf
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1/2 cup mayonnaise
- salt and pepper
Directions
1
In a food processor or blender, puree tarragon leaves with oil, lemon juice, and mustard until smooth.2
Stir puree into mayonnaise; season with salt and pepper.3
Serve as a dip with blanched fresh asparagus, or other veggies of your choice.
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- Course > Appetizers > Dips
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- Main Ingredient > Eggs/Dairy
- Cuisine > European > Western
- Cuisine > North American > United States > Southern
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- Preparation > Time to Make > < 15 mins
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- Occasion > Holiday/Event > Non-Religious > St. Patricks Day
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