This sauce gives the tarragon hit of a béarnaise sauce without all the eggs and butter, making it great alongside Roasted Beef Rib-Eye Steak with Tarragon Chimichurri. Its spritely flavors also brighten up roasted winter vegetable dishes such as Honey-Roasted Squash with Mozzarella, Arugula Salad, and Tarragon Chimichurri.
MAKES 1/2 CUP (125 ML) SAUCE
EQUIPMENT: A blender, a mini food processor, or a standard food processor fitted with a small bowl; a small airtight jar with a lid.
3 plump, fresh garlic cloves, peeled, halved, and green germ removed if present
1 small red bird’s eye chile, trimmed, halved, and seeded
1/2 cup coarsely chopped fresh tarragon leaves
1/2 cup coarsely chopped fresh cilantro leaves and stems
1/2 cup coarsely chopped fresh chives
1/2 cup coarsely chopped fresh basil leaves
1/2 red onion, minced, soaked in a bowl of water for 15 minutes, then drained (optional)
1-1/2 tablespoons white balsamic vinegar or best-quality white wine vinegar
1/3 cup (80 ml) extra-virgin olive oil
1/4 teaspoon fine sea salt
In the blender or food processor, mince the garlic and chile. Add the tarragon, cilantro, chives, and basil and pulse again to chop the herbs. Add the onion (if using), vinegar, oil, salt, and 3 tablespoons of water and pulse until all the ingredients are well combined and form a unified sauce. Taste for seasoning. Transfer to the jar, cover, and refrigerate until ready to use. To heighten the flavors, refrigerate overnight.