This dressing is best if it sits for a few hours before serving, so plan accordingly. The extra effort is worth it–this is great on green salads, potato salads, egg salads, slaws…or try it alongside fish instead of tartar sauce.

1/2 c mayonnaise
1/4 c milk
2 T olive oil
1-1/2 T finely chopped fresh tarragon
1 T apple cider vinegar
1 clove garlic, minced
1/8 t curry powder (or more, to taste)
salt

1. Stir the mayonnaise, milk and olive oil together in a medium bowl until smooth. Add the tarragon, apple cider vinegar, garlic, and curry powder; whisk until thoroughly combined.

2. Cover and refrigerate for at least 3 hours to let the flavors develop. Season with salt to taste. Serve chilled or at room temperature.

Makes 3/4 cup