I love an herby sauce. If you want to make an otherwise basic meal of protein and veg look, feel and taste fancy, then you have to try this. This recipe was inspired by my favorite dish at Lilia in Williamsburg; a baked potato topped with flakey white fish and drenched in the most delightful tarragon sauce. I literally was dreaming about it, so instead of waiting 3 hours for a table, I threw some tarragon in the food processor with some other choice ingredients, and voila!, craving sorted.

Tarragon has a strong distinct and wonderful flavor, so a little goes a long way. Use this on top of fish, chicken, vegetables or eggs to add zest and nutrition.


Prep time: 10 minutes

Makes about 1 cup of sauce


¼ cup tarragon

1 cup parsley

1 medium shallot

¾ cup good quality olive oil

1 tbsp capers

1 tsp Dijon mustard

1 clove garlic

1 tsp lemon zest

Juice of one lemon

Salt and pepper


Add tarragon, parsley, shallot, garlic, lemon zest and capers to a food processor and pulse until finely chopped but not purees. Don’t worry too much about the stems of the tarragon and parsley, as they have nutrition too! If you don't have a food processor, you can just finely chop these ingredients and add them together. 

Next whisk together mustard, lemon juice and olive oil. Add to food processor and give it a pulse or two to combine to pulse until fully combined. Taste and season with salt and pepper as desired.

Photo: Diana Davis Creative