Tarragon Cream

Name: Tarragon Cream
Prep time: 10 min
Total time: 10 min
Yield: about 1¾ cups (400 ml)
Cuisine: French Classic
Ingredients: about 1½ avocadoes (200 g) Avocado; about ¾ cup (194 ml) Yogurt; 1 Bund Estragon (leaves) Tarragon; 1 Tbsp (15 ml) Lime Juice; about ¼ tsp (2 g) Salt; about ¼ tsp (0.5 g) Pepper

Independent adaptation of a publicly published Andreas Caminada recipe. Not affiliated with, sponsored by, or endorsed by Andreas Caminada.

DIP · FONDUE CHINOISE OR VEGETABLES

In the published recipe, this is the dip for fondue chinoise. The same recipe pairs it with Quark-Dip, the curry-quark dip.

Caminada's tarragon cream for fondue chinoise.

On the jar

TARRAGON

Method: blend
Yield: about 1¾ cups
Ingredients: 6

Blender sauce. Cook from the recipe

Ratio

Yogurt 194 mlLime Juice 15 ml

Ingredients

Avocadoabout 1½ avocadoes (200 g)
Yogurtabout ¾ cup (194 ml)
Tarragon1 Bund Estragon (leaves)
Lime Juice1 Tbsp (15 ml)
Saltabout ¼ tsp (2 g)
Pepperabout ¼ tsp (0.5 g)

Method

This sauce needs a blender. The jar is for storing it, not making it.
Combine measured ingredients and blend until smooth.
Taste and adjust salt and acid.

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Companion jar

Tarragon Cream wants a blender. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

3 kitchens · 8 stars · 1 national award

Dill Creme Fraiche★ STARRED KITCHENOn the jar: DILL CRME
Shallot Herb Oil Vinaigrette★★★ KITCHENOn the jar: SHALLOT HERB
Shallot Vinaigrette★★★ KITCHENOn the jar: SHALLOT
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Swiss chef of Schloss Schauenstein, a castle restaurant holding three Michelin stars and 19 GaultMillau points.

Originally published as Estragon-Crème.

Adapted from a Andreas Caminada recipe (Andreas Caminada / GaultMillau Atelier (Fondue Chinoise)).

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Andreas Caminada / GaultMillau Atelier (Fondue Chinoise) (published as “Estragon-Crème”). Full citation lives in Provenance.

Any tips for reheating it?

Warm cream and butter sauces gently, over low heat or off the heat entirely. High heat can split the fat from the liquid; if that happens, a splash of cold liquid and a whisk usually brings it back.

Companion jar