Leftover lamb calling your name and you’ve got exactly five minutes before hanger hits? Meet the sauce that turns scraps into a deli-level sando: tarragon-mustard cream. It’s velvety, punchy, and just fancy enough to make you feel like you tried. Spoiler: you barely did.
This little number hits all the right notes—herby, tangy, creamy, and a tiny bit dramatic. Spread it on toasted bread, pile on lamb, and boom: you’re not reheating leftovers, you’re “meal crafting.” FYI, it’s also great on roast chicken if lamb mysteriously vanishes.
Why This Sauce Slaps With Lamb
Lamb has big, bold flavor. You need a sauce with backbone. Enter mustard (zing), tarragon (anise-y, elegant), and cream (hello, silky balance). Together, they cut through the richness and make every bite pop.
Plus, this isn’t just a “good for leftovers” thing. It’s a “why didn’t we make extra lamb on purpose?” situation. IMO, a sandwich lives or dies by its sauce, and this one keeps it very much alive.
The 5-Minute Tarragon-Mustard Cream (No Whisk Drama)
Yield: About 3/4 cup (enough for 3–4 generous sandwiches)
Time: 5 minutes, honestly
- 1/2 cup crème fraîche or sour cream (crème fraîche = silkier; sour cream = tangier)
- 2 tablespoons Dijon mustard (smooth, not whole-grain yet—hold that thought)
- 1 teaspoon whole-grain mustard (texture = joy)
- 1 tablespoon finely chopped fresh tarragon (or 1 teaspoon dried, in a pinch)
- 1 teaspoon lemon juice (or white wine vinegar)
- 1 small garlic clove, very finely grated (or 1/4 teaspoon garlic powder if you’re not about mincing)
- 1/4 teaspoon honey (balances the acidity and heat)
- Kosher salt and black pepper to taste
Method:
- In a bowl, stir together crème fraîche, Dijon, whole-grain mustard, tarragon, lemon juice, and garlic.
- Add honey, a small pinch of salt, and a generous grind of black pepper.
- Taste. Adjust salt, add more lemon for brightness, or more Dijon for heat. If it feels too thick, splash in 1–2 teaspoons cold water to loosen.
That’s it. No simmering, no emulsifying anxiety, no tears.
Flavor Notes You’ll Notice
- Sharp upfront tang from Dijon and lemon wakes up the lamb.
- Green, almost licorice-like lift from tarragon keeps it fancy without trying.
- Round, cooling finish from the cream smooths everything out.
Building the Ultimate Leftover Lamb Sando
You made a killer sauce—don’t sabotage it with sad bread. Let’s stack this properly.
- Bread: Toasted ciabatta, sourdough, or a soft baguette. You want structure for the lamb and sauce.
- Lamb: Thin slices or small shreds. Warm briefly in a skillet with a tiny splash of stock or water, just to loosen.
- Greens: Peppery arugula or shredded romaine for crunch and freshness.
- Pickled element: Quick-pickled red onions or cornichons for contrast. Optional but chef’s kiss.
- Cheese (optional): A thin slice of provolone or fontina melts without competing.
Assembly tips:
– Toast both sides of the bread lightly.
– Spread a generous layer of tarragon-mustard cream on both halves.
– Lamb goes on the bottom, greens in the middle, pickles up top so they don’t slide out like they’re escaping.
– Press gently and slice in half. Admire. Devour.
Warm vs. Cold Sandwich?
– Warm: Heat lamb lightly; keep sauce cool. Contrast = magic.
– Cold: Great for packed lunches. Layer greens away from sauce to avoid sogginess.
Ingredient Swaps (Because Sometimes the Store Lets You Down)
No tarragon? Don’t panic. You’ve got options.
- Tarragon swap: 2 parts parsley + 1 part fennel fronds; or a tiny pinch of anise seed (like, tiny).
- Crème fraîche swap: Sour cream or full-fat Greek yogurt. Add an extra 1/2 teaspoon honey if using yogurt.
- Dijon swap: Hot English mustard for spice fiends; yellow mustard if you want milder vibes.
- Lemon swap: White wine vinegar or apple cider vinegar.
- Garlic swap: Shallot, very finely minced; or 1/4 teaspoon onion powder if you want zero bite.
Pro move: Stir in 1 teaspoon capers (chopped) for salty pops and an extra grown-up vibe.
Make-Ahead, Storage, and “Will It Break?”
This sauce plays nice in the fridge, but you want it at its best.
- Fridge life: 4–5 days in a sealed jar. Stir before using.
- Thickened up? Add a splash of water or lemon and stir. It loosens right back.
- Separated? Give it a vigorous stir. If you used yogurt, it might weep a bit—still fine.
- Freezing: Don’t. Dairy sauce gets weird. Not “fun weird,” just weird-weird.
Scaling for a Crowd
Double or triple easily. Just keep tasting as you go—mustards vary. If you scale up a lot, hold back on the lemon at first and add to brightness at the end.
What Else Can You Sauce With This?
You made a batch and you’ve got leftovers? Flex this sauce all week.
- Roast chicken or turkey: Instant upgrade.
- Grilled salmon: The dill crowd will cope. Tarragon wins here.
- Blanched asparagus or green beans: Toss lightly; brunch side unlocked.
- Potato salad remix: Swap half the mayo with this sauce. Trust.
- Burger spread: Especially lamb or turkey burgers. IMO it beats ketchup-mayo by a mile.
Quick Troubleshooting
– Too sharp or mustardy? Add a spoon of crème fraîche and a pinch more honey.
– Too flat? More lemon, a pinch of salt, and a fresh grind of pepper.
– Not “tarragony” enough? Add another 1/2 teaspoon chopped tarragon and let it sit 10 minutes to bloom.
– Garlic hitting too hard? Let it rest 5–10 minutes; sharpness mellows. Or swap for roasted garlic next time.
FAQ
Can I use dried tarragon instead of fresh?
Yes. Use about one-third the amount since dried herbs pack more punch. Start with 1 teaspoon dried, let the sauce sit for 10 minutes, then taste and adjust. Fresh still tastes brighter, but dried works in a pinch.
Will this sauce overpower the lamb?
Nope—if anything, it balances it. Lamb loves acidity and herbs. The cream smooths the edges so you taste lamb first, sauce second, and the combo keeps you going back for another bite.
Can I make it dairy-free?
Use a thick, unsweetened plant yogurt (coconut or almond) and add an extra 1/2 teaspoon honey or maple to round out any sharpness. A spoon of olive oil can add body if it feels too lean.
What mustard ratio works best?
Two parts Dijon to one part whole-grain gives you heat plus texture. If you love heat, bump Dijon by another teaspoon. If you prefer texture and mildness, add more whole-grain.
How far ahead can I assemble the sandwiches?
Assemble up to 1 hour ahead if you line the bread with greens first, then sauce, then lamb. For next-day lunches, pack the sauce separately and assemble when you’re ready to eat. Soggy bread is a crime.
Can I add mint instead of tarragon?
You can, but it changes the vibe. Mint feels fresher and more summery, less anise-like. Great with lamb, just different. Pair with lemon zest and maybe a pinch of chili flakes to keep it lively.
Wrap-Up: Five Minutes to Sandwich Glory
Leftover lamb doesn’t need a whole production—just a smart sauce. This tarragon-mustard cream brings brightness, herbiness, and that silky finish that makes lunch feel special. Stir, smear, stack, eat. And if you make it twice this week? Same. FYI, no one complains about “too many good sandwiches.”