Tarragon Aioli

Tarragon Aioli

A silky garlic emulsion brightened with fresh tarragon and lemon.

Total 10 min Makes 16 oz Calories 110/serving

Dietary

Vegetarian, Pescatarian, Keto, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Allergens

Eggs

This creamy aioli builds a slow-whisked oil emulsion with raw garlic, egg yolk, and a generous handful of fresh tarragon for an herbal, anise-like bite. It pairs well with roasted potatoes, grilled fish, or crudités, and comes together in about ten minutes once you get a steady whisking rhythm going.

Ingredients

  • 2 egg yolks, room temperature
  • 3 cloves garlic, minced
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 cup neutral oil, such as grapeseed or light olive oil
  • 2 tablespoons fresh tarragon, finely chopped
  • 1/2 teaspoon salt
  • 1/8 teaspoon white pepper
  • 1 teaspoon water, if needed to thin

Method

  1. In a medium bowl, whisk the egg yolks, minced garlic, lemon juice, and Dijon mustard together until smooth and pale.

  2. Whisking constantly, drizzle in the oil one teaspoon at a time, making sure each addition is fully incorporated before adding more, until the mixture begins to thicken and emulsify.

  3. Once the aioli has thickened noticeably, add the remaining oil in a slow, steady stream, whisking constantly until fully emulsified and thick.

  4. Fold in the chopped tarragon, salt, and white pepper. If the aioli is too thick to spread easily, whisk in water a few drops at a time until it loosens slightly.

  5. Taste and adjust salt or lemon juice as needed, then transfer to a jar or airtight container and refrigerate until ready to serve.

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    Tarragon Aioli

    This creamy aioli builds a slow-whisked oil emulsion with raw garlic, egg yolk, and a generous handful of fresh tarragon for an herbal, anise-like bite. It pairs well with roasted potatoes, grilled fish, or crudités, and comes together in about ten minutes once you get a steady whisking rhythm going.

    10 min 16 oz 110 cal

    Ingredients

    • 2 egg yolks, room temperature
    • 3 cloves garlic, minced
    • 1 tablespoon fresh lemon juice
    • 1 teaspoon Dijon mustard
    • 1 cup neutral oil, such as grapeseed or light olive oil
    • 2 tablespoons fresh tarragon, finely chopped
    • 1/2 teaspoon salt
    • 1/8 teaspoon white pepper
    • 1 teaspoon water, if needed to thin

    Method

    1. 1

      In a medium bowl, whisk the egg yolks, minced garlic, lemon juice, and Dijon mustard together until smooth and pale.

    2. 2

      Whisking constantly, drizzle in the oil one teaspoon at a time, making sure each addition is fully incorporated before adding more, until the mixture begins to thicken and emulsify.

    3. 3

      Once the aioli has thickened noticeably, add the remaining oil in a slow, steady stream, whisking constantly until fully emulsified and thick.

    4. 4

      Fold in the chopped tarragon, salt, and white pepper. If the aioli is too thick to spread easily, whisk in water a few drops at a time until it loosens slightly.

    5. 5

      Taste and adjust salt or lemon juice as needed, then transfer to a jar or airtight container and refrigerate until ready to serve.