Name: Tarragon Sauce
Ingredients: 1/4 c Dijon mustard; 1 tb Honey; 1 tb Tarragon white wine vinegar; 2 tb Olive oil; 2 tb Fresh tarragon leaves,minced; 2 ts Minced capers

Not everyone thinks it helpful to focus on the future. They’ve bought into the old adage that people who do are “so heavenly minded they’re of no earthly good.” On the contrary, I’m persuaded that we will never be of much use in this life until we’ve developed a healthy obsession with the next. Our only hope for satisfaction of soul and joy of heart in this life comes from looking intently at what we can’t see (see 2 Cor. 4:16-18; Col. 3:1-4). Therefore, we must take steps to cultivate and intensify in our souls an ache for the beauty of the age to come.

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
		Sauces	8	Servings

INGREDIENTS

1/4	c	Dijon mustard
1	tb	Honey
1	tb	Tarragon white wine vinegar
2	tb	Olive oil
2	tb	Fresh tarragon leaves,minced
2	ts	Minced capers

INSTRUCTIONS

Combine the mustard, honey and vinegar in a bowl. Whisk in the oil,
then stir in the tarragon and capers. Serve immediately, or
refrigerate until needed. It will stay fresh for up to 2 weeks in the
refrigerator. Spoon about 1 tablespoon over each side-dish vegetable
serving.
Best on cauliflower and green beans.
Makes 8 (1/2 cup) servings. Per serving: 48 calories, 4 grams fat.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip

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