We use delicate champagne vinegar and infuse it with our farm fresh French Tarragon.
TARRAGON MAYONNAISE
1 cup Mayonnaise
1 tsp. Dijon mustard
Salt
1-2 tbsp. tarragon Vinegar
Whisk all items together. Keep cool and stir just before serving.
CHICKEN TARRAGON SALAD
2 whole chicken breasts, bones and skin removed
1/2 c. each sliced onion, carrot, celery
5 c. broccoli flowerets
1 tbsp. tarragon vinegar
1/2 c. sour cream
2 c. mayonnaise
1 cucumber
Cover chicken, onion, carrot, celery with cold water; salt and pepper to taste. Bring to a boil and simmer 7 minutes. Remove chicken. Chill 1 hour. Cube into one inch pieces.
Cook broccoli 5 minutes in boiling salted water; drain and chill. In small saucepan, combine tarragon vinegar, cook until evaporated. Combine with sour cream and mayonnaise. Slice cucumber lengthwise, remove seeds; cube. Combine all ingredients; serve chilled.
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