Provencial Citrus Tarragon Sauce


  • 1/4 cup apple cider vinegar
  • 2 tbs Dijon mustard
  • 1/3 cup olive oil
  • 2 tbs honey
  • 1/3 cup fresh tarragon leaves
  • 1 can (11ozs) mandarin orange slices, drained
  • 1/2 tsp kosher salt

Sunny Mediterranean flavors star in this tangy orange-mustard sauce that’s superb matched with Alaska salmon, halibut, crab or scallops. Makes 1 and 1/2 cups.

  • Place vinegar and mustard in a blender or food processor.
  • Blend or pulse until smooth.
  • With the motor pulsing, slowly add olive oil until incorporated.
  • Add honey, tarragon and oranges and blend again until almost smooth.
Recipe courtesy of the Alaska Seafood Marketing Institute

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