Edamame with Tarragon Dipping Sauce

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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