Lemontarragondip Recipes

LEMON-TARRAGON DIP

Lemon-tarragon Dip image

This is an adopted recipe. That I tweeked. SUGGESTED DIPPERS: Seafood, Turkey, French Bread, Fennel, Cucucmbers, Yellow and Green sliced Zucchini, Carrots....

Provided by Rita1652

Categories Vegetable

Time 5m

Yield 1 cups of dip, 4 serving(s)

Number Of Ingredients 4

Ingredients

4 teaspoons fresh tarragon, chopped
1 teaspoon lemon juice
1 cup mayonnaise
2 teaspoons capers, rinsed and drained

Steps:

Mix all the ingredients, blending well.
Cover and chill.

ASPARAGUS AND GREEN BEANS WITH TARRAGON LEMON DIP

Asparagus and Green Beans with Tarragon Lemon Dip image

Provided by Rachael Ray : Food Network

Categories side-dish

Time 9m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 pound asparagus, trimmed
1 pound fresh green beans, trimmed
Salt
1 cup mayonnaise
1 lemon, zested and juiced
1 small shallot, finely chopped
2 tablespoons chopped fresh tarragon, (4 sprigs), chopped, plus sprigs for garnish
2 tablespoons chopped parsley leaves, plus sprigs for garnish
Few grinds freshly ground black pepper

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.

LEMON-TARRAGON CREAM SAUCE

Lemon-Tarragon Cream Sauce image

When I was about eight, this sauce was "invented" by me with a little "help" from Mom. It's luxurious and velvety over pasta, especially fettucine.

Provided by Mmmm Tasty

Categories Sauces

Time 30m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

1 large garlic clove, minced
2 tablespoons butter
1 lemon, juice of
1/2 pint cream
1/4 cup riesling wine
1 sprig tarragon, chopped finely
salt
pepper

Steps:

In a saucepan over medium heat, saute garlic in butter until the garlic begins to brown.
Add the Riesling.
Mix, add the cream, and, lowering the heat, reduce the sauce for 10 minutes.
Add the lemon and tarragon and cook for 5 minutes more.
Add salt and pepper to taste.
Serve over fettucine.

Nutrition Facts : Calories 122.8, Fat 11.6, SaturatedFat 7.2, Cholesterol 36.6, Sodium 43.4, Carbohydrate 2.7, Sugar 0.2, Protein 1.2

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