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Sep 21, 2017
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RECIPES
Tarragon Mayonnaise
Serves 1 cup
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Photo by Carmen Troesser
May 2013

Mayonnaise is made by emulsifying a raw egg and oil or, as I like to call it, magic. The results are light and fluffy, completely unlike the rubbery stuff that globs out of the bottle. Use this tarragon mayo as a sweet dip for oven fries or to jazz up a grilled chicken breast.

— Kellie Hynes

Tarragon Mayonnaise
Read the article: Haute Condiments at Home

INGREDIENTS

1 large egg*
3 tsp. freshly squeezed lemon juice
½ tsp. freshly minced garlic
1 cup canola oil
1 Tbsp. tarragon vinegar
1 Tbsp. freshly chopped tarragon (or 1 tsp. dried)
½ tsp. salt

PREPARATION

• Bring all of the ingredients to room temperature.
• Crack the egg into the bowl of a food processor fitted with the blade attachment. Add the lemon juice and garlic, and pulse until the mixture is combined.
• With the processor running, slowly drizzle the oil through the chute. The slower you pour, the better.
• Stop the motor and add the vinegar, tarragon and salt. Pulse until evenly combined.

Tarragon mayonnaise will keep in an airtight container, refrigerated, for up to 4 days.

* Older raw eggs can harbor bacteria. If yours didn’t just drop from the hen, use an egg marked “pasteurized.”

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