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
Bring the water to a boil and add 1/2 tsp salt.
Boil the edamame until beans are tender, 4 to 5 minutes.
Dissolve the arrowroot in 1 tablespoon of the chicken broth to make a paste. Bring the remaining broth to a boil.
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.
Whisk in the olive oil. Makes 1/4 cup dipping sauce.
Serve with Salmon and Wild-Rice Stuffed Cabbage.