Total Time
Prep 10 mins
Cook 0 mins

This has become one of my favourite dips for fresh, raw, crisp veggies.


  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.