Edamame with Tarragon Dipping Sauce

Yield: 8 servings
Calories: 161
Theme: Appetizers
Rating:  This recipe has not been rated

Chef Jennifer Stack loves to pair this edamame with Salmon and Wild Rice-Stuffed Cabbage


  • 6 cups water
  • 4 cups edamame in pods (frozen or fresh)
  • 3/4 cup arrowroot
  • 1/2 cup low-sodium chicken broth
  • 1/4 cup white wine vinegar
  • 1/4 tsp Dijon mustard
  • 3/4 tsp Kosher salt, divided
  • 1/4 tsp freshly ground pepper
  • 1 tsp minced tarragon
  • 1 tsp minced shallot
  • 1 tsp minced garlic
  • 1/4 cup olive oil


1. Bring the water to a boil and add 1/2 tsp salt.


2. Boil the edamame until beans are tender, 4 to 5 minutes. 


3. Dissolve the arrowroot in 1 tablespoon of the chicken broth to make a paste. Bring the remaining broth to a boil.


4. Stir the paste into the broth and allow the broth to thicken slightly. Remove from the heat and add the vinegar, mustard, 1/4 tsp salt, pepper, tarragon, shallot, and garlic.


5. Whisk in the olive oil. Makes 1/4 cup dipping sauce. 


Serve with Salmon and Wild-Rice Stuffed Cabbage


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