Tarragon, lemon and cream is a match made in heaven and this dressing is ideal with all seafood and chicken, especially a warm roast chicken salad.

Ingredients

• 2 eggs
• ¼ cup caster sugar
• 6 tablespoons tarragon vinegar
• 1 cup cream
• 2-3 tablespoons chopped fresh tarragon
• lemon rind and fresh tarragon for garnishing, optional

Method

1. Beat the eggs, sugar and vinegar together in a heatproof bowl. Put the bowl over the top of a saucepan full of simmering water and stir constantly until the mixture is thick. Remove from the heat and cool. (Alternatively, microwave on a medium-high power for 1-2 minutes, stirring occasionally, to prevent the egg from scrambling).
2. Beat the cream until it just begins to thicken. Fold the thickened egg mixture and tarragon into the whipped cream. It should have a lovely soft velvety texture.
3. Refrigerate in an airtight container, if not using immediately. The dressing can be made ahead by making the egg mixture and whipping the cream and then combining just before srving.
4. Garnish with lemon rind and tarragon leaves, if wished.

Cooks Tips

- Dried tarragon will work fine in this recipe. Use 1 tablespoon and add it to the vinegar and allow to stand for 5 minutes before beginning the recipe. - If you do not have tarragon vinegar, use cider or white wine vinegar and add 1-2 teaspoons of chopped fresh tarragon to it. - Cream will whip much better if it is well-chilled.