Tarragon-Chardonnay Dressing

Name: Tarragon-Chardonnay Dressing
Prep time: 5 min
Total time: 5 min
Yield: about 1½ cups (380 ml)
Cuisine: French Classic
Ingredients: about ⅓ cup (74 ml) Chard Vinegar; about 2 tsp (11 ml) Honey; about 1 tsp (5 ml) Dijon Mustard; 5 g Lecithin; 1¼ cups (299 ml) Rapeseed Oil; about ¼ tsp (2 g) Salt; about ¼ tsp (0.5 g) Pepper; 2 tbsp tarragon (30 ml) Tarragon

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

DRESSING · WILD MUSHROOMS & DUCK EGG

In the published recipe, this is the dressing for wild mushrooms with slow-cooked duck egg.

Russell Brown's tarragon-chardonnay dressing for mushrooms.

On the jar

HONEY-MUSTAR

Method: shake
Yield: about 1½ cups
Ingredients: 8
Jar batch: 0.7× recipe

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Ratio

RAPESEED OIL 299 mlCHARD VINEGAR 74 ml

Ingredients

Chard Vinegarabout ⅓ cup (74 ml)
Honeyabout 2 tsp (11 ml)
Dijon Mustardabout 1 tsp (5 ml)
Lecithin5 g
Rapeseed Oil1¼ cups (299 ml)
Saltabout ¼ tsp (2 g)
Pepperabout ¼ tsp (0.5 g)
Tarragon2 tbsp tarragon (30 ml)

Method

Pour to the lines in order (bottom → top): RAPESEED OIL, CHARD VINEGAR.
Season to finish: LECITHIN (about 1½ tsp), SALT (to taste), PEPPER (to taste), TARRAGON (to taste), HONEY (about 1½ tsp), DIJON (about ¾ tsp).
Cap the jar and shake until emulsified.

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You found this recipe once. On a PantryFlex jar it's printed in glass. 8 ingredients, one pour order, no measuring cups on a Tuesday.

4 kitchens · 5 stars · 3 national awards

Tarragon-Chardonnay Dressing★ STARRED KITCHENOn the jar: HONEY-MUSTAR
Anchovy Dressing★★★ KITCHENOn the jar: ANCHOVY
Anchovy-Garlic DressingNATIONAL AWARD WINNEROn the jar: ANCHOVY-GARL
Bois-Boudran Sauce★ STARRED KITCHENOn the jar: BOIS BOUDRAN

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Provenance

Russell Brown works in Modern British / seafood at Sienna; credentials include Michelin 1* (Sienna, Dorchester, 2010-2013).

Originally published as Tarragon–Chardonnay Dressing.

Adapted from a Russell Brown recipe (Russell Brown / Great British Chefs (wild mushrooms duck egg)).

FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 0.7× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so 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 Russell Brown / Great British Chefs (wild mushrooms duck egg) (published as “Tarragon–Chardonnay Dressing”). Full citation lives in Provenance.

What if it separates?

Oil and acid emulsions can separate in the fridge; that's the fat solidifying, not spoilage. Cap the jar and shake, or let it sit at room temperature a few minutes first, then shake again.

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