Sorrel and Tarragon Sauce Recipe (Creamy Mayo Sauce)
This sorrel and tarragon sauce recipe comes together by mixing mayonnaise and sour cream with fresh greens, lemon juice, and garlic. You chop the herbs, blend or stir until smooth, then chill it so the flavors settle in. It’s an easy, make-ahead sauce for sandwiches, grilled chicken, fish, or roasted potatoes.
Ingredients
For the sauce
Step-by-Step Method
Prep the greens
Wash the sorrel, arugula, tarragon, chives, green onion tops, and parsley. Dry them well so the sauce stays creamy, not watery.
Mix the base
In a bowl, whisk the mayonnaise and sour cream until smooth. Stir in the lemon juice and minced garlic.
Add herbs and blend if you like
Fold in the chopped greens and dried tarragon. For a smoother texture, pulse in a blender or food processor in short bursts; stop before it turns runny.
Adjust the texture
If it feels too thick, loosen with 1–2 teaspoons of water or a splash more lemon juice. Taste and balance the tang to your liking.
Chill, then serve
Cover and refrigerate for at least 4 hours so the flavors meld. Give it a quick stir and serve with sandwiches, grilled chicken or fish, or potatoes.