Instructions: Place the mustard, honey, tarragon, lemon juice and salt and pepper in a blender. Blend for 30 seconds on high. Turn the blender to low-medium, open the pour-in lid and slowly drizzle in the olive oil to emulsify. When all the oil has been absorbed, use immediately as a finishing sauce for poultry and fish.

This recipe yields sauce for 4 to 6 servings.

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