Technically aioli has garlic in it, but I like using the term for homemade mayonnaise whatever the flavor. It’s really a whole different thing from store-bought mayo and it’s so much more than a “sauce” which is the term I landed on when I published this recipe in Edible Bozeman a few years back. Make it make it make it. You’ll be so happy you did. Use it in salad dressings, to dress poached salmon and potatoes, to make a quick lunch like this deconstructed egg salad (here’s my favorite way to boil eggs just right), as a spread on a sandwich, in tuna salad, so many options.
Published in Edible Bozeman, Issue 9, Summer 2021
Tarragon Aioli
makes about 1 cup
Ingredients
- 1 egg yolk (at room temparature)
- 1 tablespoon Dijon mustard Edmond Fallot
- 1 tablespoon champagne vinegar or white wine vinegar "O" brand is great if you can't find the real deal, with a capital C
- ¾ cup olive oil California Olive Ranch is a good one
- 1 tablespoon fresh tarragon leaves, minced
- a pinch salt
Instructions
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Blend the egg yolk with the mustard and vinegar in a blender or food processor. With the machine running, add the oil in a slow, thin stream. Mix in the tarragon and season with salt. Keep refrigerated and use within a week or so.
