Lemon Tarragon Dip Recipes

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LEMON-TARRAGON DIP

This is an adopted recipe. That I tweeked. SUGGESTED DIPPERS: Seafood, Turkey, French Bread, Fennel, Cucucmbers, Yellow and Green sliced Zucchini, Carrots....

Provided by Rita1652

Categories     Vegetable

Time 5m

Yield 1 cups of dip, 4 serving(s)

Number Of Ingredients 4



Lemon-tarragon Dip image

Steps:

  • Mix all the ingredients, blending well.
  • Cover and chill.

4 teaspoons fresh tarragon, chopped
1 teaspoon lemon juice
1 cup mayonnaise
2 teaspoons capers, rinsed and drained

ASPARAGUS AND GREEN BEANS WITH TARRAGON LEMON DIP

Tarragon balances the tangy flavor from lemon in the creamy sauce covering colorful asparagus and green beans. I serve this as a side dish as well as an appetizer. -Bonnie Hawkins, Elkhorn, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 10 servings.

Number Of Ingredients 9



Asparagus and Green Beans with Tarragon Lemon Dip image

Steps:

  • Place 1 in. of water in a Dutch oven; add asparagus and beans. Bring to a boil. Reduce heat; cover and simmer for 3-5 minutes or until crisp-tender., Meanwhile, in a small bowl, combine the remaining ingredients. Drain vegetables; transfer to a serving platter. Drizzle with dip.

Nutrition Facts : Calories 183 calories, Fat 18g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 126mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 1g protein.

1 pound fresh asparagus, trimmed
1 pound fresh green beans, trimmed
1 cup mayonnaise
1/4 cup lemon juice
1 shallot, finely chopped
2 tablespoons minced fresh tarragon or 2 teaspoons dried tarragon
2 tablespoons minced fresh parsley or 2 teaspoons dried parsley flakes
2 teaspoons grated lemon zest
Dash pepper

ASPARAGUS AND GREEN BEANS WITH TARRAGON LEMON DIP

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 9m

Yield 4 servings

Number Of Ingredients 9



Asparagus and Green Beans with Tarragon Lemon Dip image

Steps:

  • Cook asparagus spears and green beans in 1-inch of salted boiling water, covered, for 3 or 4 minutes. Drain and cool the vegetables and arrange them on a serving plate. Combine the dip ingredients in a small bowl and garnish with sprigs of parsley and tarragon and set dip along side vegetables on serving dish.

1 pound asparagus, trimmed
1 pound fresh green beans, trimmed
Salt
1 cup mayonnaise
1 lemon, zested and juiced
1 small shallot, finely chopped
2 tablespoons chopped fresh tarragon, (4 sprigs), chopped, plus sprigs for garnish
2 tablespoons chopped parsley leaves, plus sprigs for garnish
Few grinds freshly ground black pepper

TARRAGON-YOGURT DIP

This healthier sauce is the perfect accompaniment to dishes like steamed artichokes or as a crudite dip.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 10m

Yield 1 cup

Number Of Ingredients 6



Tarragon-Yogurt Dip image

Steps:

  • In a small bowl combine yogurt, lemon zest and juice, tarragon, and parsley. Season with salt and pepper.

Nutrition Facts : Calories 15 g, Fat 1 g

3/4 cup whole milk Greek yogurt
1 teaspoon grated organic lemon zest
4 teaspoons fresh lemon juice
1 tablespoon finely chopped tarragon
1 tablespoon finely chopped parsley
Coarse salt and ground pepper

LEMON-TARRAGON CREAM SAUCE

When I was about eight, this sauce was "invented" by me with a little "help" from Mom. It's luxurious and velvety over pasta, especially fettucine.

Provided by Mmmm Tasty

Categories     Sauces

Time 30m

Yield 6 serving(s)

Number Of Ingredients 8



Lemon-Tarragon Cream Sauce image

Steps:

  • In a saucepan over medium heat, saute garlic in butter until the garlic begins to brown.
  • Add the Riesling.
  • Mix, add the cream, and, lowering the heat, reduce the sauce for 10 minutes.
  • Add the lemon and tarragon and cook for 5 minutes more.
  • Add salt and pepper to taste.
  • Serve over fettucine.

Nutrition Facts : Calories 122.8, Fat 11.6, SaturatedFat 7.2, Cholesterol 36.6, Sodium 43.4, Carbohydrate 2.7, Sugar 0.2, Protein 1.2

1 large garlic clove, minced
2 tablespoons butter
1 lemon, juice of
1/2 pint cream
1/4 cup riesling wine
1 sprig tarragon, chopped finely
salt
pepper

TARRAGON MAYONNAISE DIP

This is a perfect compliment for both vegetables and fried foods, and can also be used in sandwiches.

Provided by Dana-MMH

Categories     Spreads

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 8



Tarragon Mayonnaise Dip image

Steps:

  • Combine all ingredients thoroughly.
  • Makes about 1 3/4 cups.
  • Variation: For spicer version of this dip, add 1/2 tsp. red pepper flakes, hot pepper sauce, or horseradish to taste, and even 1 Tbs. of Brandy if you please.

1 cup mayonnaise
1 teaspoon freshly squeezed lemon juice
2 teaspoons tomato paste
1 1/2 teaspoons Dijon mustard
1/8 teaspoon sea salt or 1/8 teaspoon kosher salt, plus additional to taste
fresh ground black pepper
2 tablespoons olive oil
2 tablespoons chopped fresh tarragon leaves

FLOUNDER WITH BROWN BUTTER, LEMON AND TARRAGON

The flatfish family is comprised of numerous popular fish, including sole, halibut and flounder. But all the various boneless fillets are relatively interchangeable and can be prepared in more or less the same way, adjusting cooking time according to size. These pan-cooked fillets are quick, simple and elegant.

Provided by David Tanis

Categories     dinner, quick, weekday, seafood, main course

Time 20m

Yield 4 servings

Number Of Ingredients 11



Flounder With Brown Butter, Lemon and Tarragon image

Steps:

  • Put flour in a low bowl or pie plate and stir in a generous amount of salt and pepper and a pinch of cayenne.
  • Place a large cast-iron skillet over medium-high heat. Add olive oil and tilt pan to coat bottom.
  • Season the fillets lightly with salt and pepper. Dip each fillet quickly into flour mixture, shaking off excess flour.
  • Lay fillets in skillet in one layer. Cook for about 2 minutes per side, until golden. Transfer cooked fish to a warm platter.
  • Leave the heat at medium-high and add cold butter. Let butter sizzle until foamy and brown, but do not let it burn. Add lemon juice, parsley and chopped tarragon and swirl to incorporate.
  • Spoon butter sauce over fish. Garnish with a few tarragon leaves and serve immediately with lemon wedges.

Nutrition Facts : @context http, Calories 364, UnsaturatedFat 7 grams, Carbohydrate 25 grams, Fat 16 grams, Fiber 1 gram, Protein 28 grams, SaturatedFat 7 grams, Sodium 591 milligrams, Sugar 0 grams, TransFat 0 grams

1 cup all-purpose flour
Salt and pepper
Pinch of cayenne
1 tablespoon olive oil
4 flounder fillets of equal size, 6 to 8 ounces each
3 tablespoons cold unsalted butter, cut into chunks
1 tablespoon lemon juice
2 tablespoons roughly chopped parsley
1 teaspoon roughly chopped tarragon
A few tarragon leaves, for garnish
Lemon wedges

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