Ingredients
Juice of 1/2 lemon
1 tablespoon white-wine vinegar
2 tablespoons Dijon mustard
Pinch of sugar
1/2 cup extra-virgin olive oil
Coarse salt and freshly ground pepper
6 to 8 sprigs tarragon, leaves picked and finely chopped (stems reserved for bouquet garni for poaching the chicken)
Preparation
Combine lemon juice, vinegar, mustard, and sugar in a small bowl. In a slow, steady stream, whisking constantly, drizzle in olive oil until mixture is thick and emulsified. Season to taste with salt and pepper. Stir in chopped tarragon, and serve.
