A bright, tangy, and slightly sweet vinaigrette with a subtle herbal note from fresh tarragon — perfect for autumn salads, roasted vegetables, or even grilled chicken.
1.In a small saucepan, simmer the 1 cup apple cider over medium heat. Reduce to about 3–4 tablespoons (roughly ¼ cup). This concentrates the sweetness and acidity. Let it cool to room temperature before using.
2. In a blender or food processor, combine the reduced apple cider, egg yolk, and whole grain mustard. Blend on low speed until smooth and emulsified. While the blender is running, slowly drizzle in the neutral oil in a thin stream.
3. Stop the blender and stir in the finely chopped fresh tarragon. Season to taste with salt and a pinch of black pepper if desired.