Time 35m Yield 10 Number Of Ingredients 8 Steps:
In small bowl, mix all ingredients except tarragon sprig and vegetables until well blended. Cover and refrigerate 30 minutes. Garnish with tarragon sprig. Serve with vegetables.
Time 9m Yield 4 servings Number Of Ingredients 9 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.
Time 15m Yield 8 Number Of Ingredients 6 Steps:
Crush garlic and salt together in a mortar with a pestle; add tarragon and continue crushing with the pestle until tarragon is pulverized. Stir mayonnaise and lemon juice into garlic-tarragon mixture until aioli is smooth; season with cayenne pepper.
Time 40m Yield 8 Number Of Ingredients 13 Steps:
Heat oven to 450°F. Spray 15x10x1-inch pan with cooking spray. In medium bowl, mix all dip ingredients until well blended. Cover; refrigerate until serving time. In large bowl, mix all vegetable ingredients. Spread evenly in pan. Bake uncovered 15 to 20 minutes or until vegetables are crisp-tender. Serve warm with dip. Garnish with tarragon sprigs.
Time 2h5m Yield 16 Number Of Ingredients 5 Steps:
Stir mayonnaise, vinegar, horseradish, onion, and curry powder together in a bowl; refrigerate at least 2 hours.
Time 10m Yield 4-6 serving(s) Number Of Ingredients 8 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.
Number Of Ingredients 9 Steps:
To make mayonnaise Combine all ingredients in bowl and mix well. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill.)
Time 20m Number Of Ingredients 10 Steps:
Coat the basket of an air fryer with cooking spray. Combine fish, panko, cilantro, chili sauce, mayonnaise, egg, salt and pepper in a medium bowl; stir until well combined. Shape the mixture into four 3-inch-diameter cakes. Coat the cakes with cooking spray; place in the prepared basket. Cook at 400 degrees F until the cakes are browned and their internal temperature reaches 140 degrees F, 9 to 10 minutes. Serve with lime wedges.
Yield Serves 6 to 8 Number Of Ingredients 7 Steps:
Squeeze juice of 1 lemon into a large bowl of cold water. Trim stem of 1 artichoke flush with bottom. Snap off outer leaves. Using kitchen shears, cut off tips of remaining leaves. Place in lemon water. Repeat. Drain artichokes, and place in a pot in a single snug layer (in batches if necessary). Add 1/4 cup water. Bring to a simmer, cover, and steam until tender, about 35 minutes. Remove from pot. Let cool. Cover, and refrigerate for up to 2 hours. Meanwhile, zest and juice remaining lemon. Whisk zest, 2 tablespoons juice, the mayonnaise, tarragon, hot sauce, salt, and pepper. Serve alongside artichokes.
Time 10m Yield 1 cup Number Of Ingredients 6 Steps:
In a small bowl combine yogurt, lemon zest and juice, tarragon, and parsley. Season with salt and pepper.
Time 5m Yield 1 cups of dip, 4 serving(s) Number Of Ingredients 4 Steps:
Mix all the ingredients, blending well. Cover and chill.
Time 5m Number Of Ingredients 5 Steps:
Put the egg yolk and mustard in a bowl. With a hand whisk, keep whisking the mixture while gradually adding the olive oil. When all of the oil has been added, season to taste with the lemon juice and stir in the tarragon.
More about “tarragon mayonnaise dip recipes”
Yield Makes about 2 cups Number Of Ingredients 6 Steps:
In a food processor pulse together mayonnaise, tarragon, and 1/3 cup sour cream until smooth. Transfer mixture to a bowl and stir in remaining cup sour cream, chives, lime juice, and salt and pepper to taste. Garnish dip with chives.
