Tarragon Aioli

This sauce is a must for grilled artichokes and truly lovely for all types of grilled and steamed vegetables.

Tarragon Aioli

 I have always thought that mayonaise was hard to make but Beth taught me differently.  All it takes is a strong arm to whisk the yolk and a steady hand to slowly pour the oil.  I think it takes a team and thank goodnes I have Beth!

 Makes 1 cup

 1 large egg yolk         
1 tablespoon fresh lemon juice             
1 cup light olive oil                      
1 garlic clove, pulverized
1 teaspoon champagne vinegar            
2 teaspoons fresh tarragon, chopped     

Wisk the yolk and lemon juice together until smooth.   Whisk in the oil, very slowly at first, until the aioli begins to emulsify. Add a few drops of lemon juice as necessary to thin the sauce.  Continue until all the oil and lemon juice have been incorporated.

Season with the garlic, vinegar, tarragon and salt to taste.  If the aioli is too thick, thin it with a little warm water.

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