About this recipe: My granny used to make this recipe all the time, she passed it on to my mum, and now it's my turn to make it!
Finally, a true French dressing. I use a quality red wine vinegar at times for a different flavor and olive oil(extra virgin)instead of vegetable oil. I wish I knew why Americans seem to insist to add sugar or ketchup to everything,even salad dressings. A nice addition would be some chopped chives and green onions. And in case anyone was wondering why dry mustard instead of prepared mustard: in addition to adding flavor it helps keep the oil and vinegar from separating. - 26 Aug 2004 (Review from Allrecipes US | Canada)
I really enjoyed this dressing on my spinach salad at lunch today. I'm a big fan of vinegar & oil type dressings, (especially if they don't have alot of sugar) and this was great. I didn't have any tarragon, so I'm not sure if the effect was any different, but I did add a little cayenne for a kick, YUM! Thanks Stephanie, I will make this again! - 03 Mar 2003 (Review from Allrecipes US | Canada)
This is a very interesting and excellent dressing. The tarragon is what sets it off. My wife and I thoroughly enjoyed it. A definite keeper! - 01 Sep 2001 (Review from Allrecipes US | Canada)