Sorrel and Tarragon Sauce Recipe (Creamy Mayo Sauce)

Wash the sorrel, arugula, tarragon, chives, green onion tops, and parsley. Dry them well so the sauce stays creamy, not watery.

In a bowl, whisk the mayonnaise and sour cream until smooth. Stir in the lemon juice and minced garlic.

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.

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.

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.