Creamy Tarragon Dressing

Fresh tarragon has a licorice-like sweetness that most dried herbs can’t replicate, and this dressing lets it shine. A base of nonfat yogurt and reduced-calorie mayonnaise keeps things creamy without the guilt of a full-fat ranch, while freshly cracked black pepper adds just enough bite.

Whisk it by hand for a rustic, slightly textured finish, or hit it with a blender for something silkier. Either way, it takes about five minutes from jar to fridge.

This dressing pairs naturally with chicken salad, roasted beet and goat cheese plates, or a simple butter lettuce wedge. It also doubles as a surprisingly good spread for turkey sandwiches.

Kitchen Tips

• Fresh tarragon is a must. Dried tarragon tastes like faded hay in a cold dressing where it can’t rehydrate properly.
• Let it rest in the fridge for 20-30 minutes before serving. The tarragon flavor deepens noticeably as it sits.
• Taste and adjust pepper at the end. Yogurt and mayo mute seasoning, so you may need more than you think.

Variations

• Lemon-tarragon: Add a squeeze of fresh lemon juice and a pinch of zest for a sharper, more Mediterranean flavor.
• Green goddess style: Toss in a small handful of fresh parsley and chives along with the tarragon.
• Honey mustard twist: Stir in a teaspoon each of honey and Dijon mustard for a sweet-tangy version.