Sunny Mediterranean flavors star in this tangy orange-mustard sauce that’s superb matched with Alaska salmon, halibut, crab and scallops.
1/4 cup apple cider vinegar
2 Tablespoons Dijon mustard
1/3 cup olive oil
2 Tablespoons honey
1/3 cup fresh tarragon leaves
1 can (11 oz.) mandarin orange slices, thoroughly drained OR 2 fresh mandarin oranges, peeled, sectioned and seeded
1/2 teaspoon sea salt
Place the vinegar and mustard in a blender or bowl of a food processor. Blend or pulse until smooth. With motor pulsing, slowly add olive oil until fully incorporated. Add the honey, tarragon, and oranges; blend or pulse again until almost smooth. Serve immediately, or cover and refrigerate until needed.