This recipe was first created as a mustard and tarragon marinade for rabbit, which explains its name, but its great on poultry and pork as well. Go ahead and make a lot, it’ll keep in the fridge for 1-2 months.
1 bunch fresh tarragon
1 sprig thyme
2 medium shallots
½ cup Dijon mustard
¼ cup white wine
Salt to taste
2 Tbsp green peppercorns, ground
6 Tbsp olive oil
Place all ingredients, except olive oil, in a food processor. Purée.
Reduce speed to low and low slowly incorporate oil in a thin stream.