If there’s one thing I’ve learned about great food vs. good food it’s details… great Chefs make foods that have layers of interest to them. They will marinate meat and then add the cooked meat to a flavorful side and then top it with dressed greens and finish it with a sauce. Layers and layers of great flavor that compliment each other. It adds interest to food and it gives people the experience of not knowing quite what they’re tasting but they like it. This is why dressings and sauces other than just ketchup and mustard are essential when making a great burger. This dressing was designed specifically for my Chicken burger made with herbs de provence but it will dress up salads, paninis, chicken tacos etc… have fun with it!

Balsamic Onion & Tarragon Dressing

50g Onion, Caramelized*

25g Balsamic Vinegar

1/2 Tbsp Tarragon, dried

2g Black pepper, freshly ground

2g Kosher or Sea Salt

15g Grainy Dijon Mustard

150g Mayonaise, good quality

*To caramelize onions, slice one medium onion thinly and place into a small sauce pan with one tablespoon of oil. Heat on low stirring to coat the onions, allow to cook low and slow, stirring occasionally until golden in color, approx. 20 minutes. Cool to room temperature before proceeding.

Add all ingredients to a bullet style blender or food processor, blend until smooth. Enjoy!