Blue cheese and tarragon sauce. Adding tarragon to the blue cheese dressing adds a nice zing and is a great twist on a traditional wedge salad. Scatter crumbled bacon and tomatoes over the top of the dressed wedge, dress with the extra. If you love blue cheese, this three-ingredient recipes is the steak topper for you.
Add the remaining blue cheese and the tarragon and pulse until just incorporated and the dressing is slightly chunky.
This sauce is like a creamy béarnaise sauce except it skips the butter, egg yolks and fuss.
It's spiked with lemon juice, zesty Dijon mustard and, of course, tarragon.
You can cook Blue cheese and tarragon sauce using 4 ingredients and 2 steps. Here is how you achieve that.
Ingredients of Blue cheese and tarragon sauce
- Prepare of heavy cream.
- It's of gorgonzola, crumbled.
- You need of Worcestershire sauce.
- You need of fresh tarragon, chopped.
Creamy Tarragon Sauce. this link is to an external site that may or may not meet accessibility guidelines. Remove the sauce from the heat and remove the bay leaf. Whisk in the egg yolks, one at a time, and stir in the mustard and tarragon leaves. Beat the egg whites until soft peaks form when the whisk is removed from the bowl.
Blue cheese and tarragon sauce instructions
- Warm the cream in a saucepan until just below a simmer..
- Whisk in the gorgonzola and Worcestershire sauce. Keep whisking until the cheese melts completely into the sauce. Add the tarragon and serve..
Gently fold the egg whites into the cheese sauce with a large metal spoon. This creamy dipping sauce has a flavorful blend of tarragon, chervil, and basil that makes it a versatile accompaniment for your favorite protein. Gradually add milk; stir until flour mixture dissolves. Continue to cook, stirring constantly, until sauce thickens. Stir in the tarragon and vinegar; remove from the heat.