Strawberry Tarragon Dressing
|Strawberries||224 Gram, hulled (1 1/2 Cups)|
|Lemon juice||60 Milliliter (1/4 Cup)|
|Finely chopped shallot||1 Tablespoon|
|Chopped fresh tarragon/1/2 teaspoon dried tarragon||1 Teaspoon|
|Orange juice||30 Milliliter (2 Tablespoons)|
1. Whirl strawberries in a blender or food processor until pureed. Rub through a fine wire strainer into a 2-cup (470 ml) glass measure. Add 1/4 cup (60 ml) of the lemon juice and enough water to make 1 cup (240 ml). Transfer to a small pan and add sugar, shallot, and tarragon.
2. Smoothly mix cornstarch and orange juice; stir into strawberry mixture. Bring to a boil over high heat, stirring constantly. Set pan in a bowl of ice water to chill mixture quickly; then taste and add more lemon juice, if needed. (At this point, you may cover and refrigerate for up to a day.)