- 2 large roasted red peppers, jarred, or homemade
- 1 cup Dijon mustard
- 2 tablespoons white wine
- 1 tablespoon chopped fresh tarragon
- 1 tablespoon chopped fresh flat-leaf parsley
- Freshly ground black pepper
- Place the roasted peppers in a blender or food processor and process until smooth.
- In a medium bowl, combine the roasted pepper purée, the mustard, wine, and herbs. Season with black pepper to taste.