This week's featured recipe and tips by:

Tammy McAfee

Culinary Resource Coordinator at Central Market Poulsbo

Tammy started dinner-party clubs in the late 1980s with other couples where the goal was to cook new types of food, enjoy an evening with friends and get some feedback. She is passionate about finding new ingredients and products to experiment with – guilt free! Her favorite aspect of the Resource Center is introducing customers to simple concepts - “It’s empowering for those who didn’t grow up cooking to learn some techniques,” she said. With two teens, Tammy has a lot of opportunities to cook for the swim and track teams and, she said, "they'll eat anything!"

This is a great marinade for fresh salmon and halibut.  Serve with roasted spring vegetables like snap peas and carrots.

It also pairs amazingly as a sauce in omelets loaded with asparagus and goat cheese.

Make sure to use fresh tarragon and citrus to really let this marinade shine.

When zesting citrus, scrape only the colored part of the fruit with a microplane or grater; the white portion of the peel may be bitter and should be avoided.  

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Tarragon Honey-Mustard Marinade


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  • 1/2 cup Dijon mustard
  • 2 tablespoons chopped fresh tarragon
  • 1/2 cup good-quality honey
  • 1 1/2 teaspoons each lemon and orange zest
  • 5 tablespoons fresh lemon juice
  • 3/4 cup olive oil


Mix together mustard, tarragon, honey, zest and juice in a bowl.
Slowly drizzle in oil, whisking constantly until incorporated and mixture is emulsified.

This is an excellent marinade for fish, chicken or pork, or use as a dipping sauce or salad dressing.
Recipe from Central Market Poulsbo - Culinary Resource Center
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