Be the first to Whip up this tasty sauce in a matter of minutes in your blender. Great on hot or cold roasted beef fillet.
Prep Time: 5 minutes
Ingredients:
- 1/4 cup evaporated milk (not sweetened condensed), chilled in freezer for 10 minutes
- 1/4 cup tarragon vinegar
- 2 Tbsp grainy Dijon mustard
- 1/2 cup vegetable or olive oil
- 2 Tbsp chopped fresh tarragon
- 1 shallot, finely chopped
- 1/2 tsp salt
- 1/4 tsp black pepper
Preparation:
Combine tarragon vinegar and Dijon mustard in a blender. Pour in chilled evaporated milk. With blender on, add oil in a slow, steady stream until well blended. Add chopped fresh tarragon, shallot, salt, and pepper. Blend to combine.
Serve with Herb-Pepper-Crusted Beef Fillet or other meats.
Yield: 1-1/4 cups
Source: Family Circle All-Time Favorite Recipes by (Doubleday)
Reprinted with permission.
Serve with Herb-Pepper-Crusted Beef Fillet or other meats.
Yield: 1-1/4 cups
Source: Family Circle All-Time Favorite Recipes by (Doubleday)
Reprinted with permission.
