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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

  1. 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.