blend · egg emulsion
★ STARRED KITCHENPrep 10 minCedarrail Tarragon Cream
Independent adaptation of a publicly published Phil Howard recipe. Not affiliated with, sponsored by, or endorsed by Phil Howard.
From a starred kitchen.
Ratio
Ingredients
- Egg — 2 eggs
- White Wine Vinegar — 2 tsp white wine vinegar (10 ml)
- Grapeseed Oil — 200ml grapeseed oil
- Tarragon — 35g tarragon
- Water — ~25ml potato water
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
Cedarrail 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:
4 kitchens · 7 stars · 3 national awards
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Provenance
Phil Howard — published sauce recipes in the PantryFlex catalog. Michelin 2* (The Square, historical); Michelin 1* (Elystan Street).
Originally published as Tarragon Cream.
More from this kitchenFAQ
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?
Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.
Where did this recipe come from?
Adapted from Phil Howard / Great British Chefs (rabbit tarragon) (published as “Tarragon Cream”). Full citation lives in Provenance.