Tarragon Aioli

As a shortcut--or if you're concerned about possible bacteria in raw eggs--substitute 1 1/2 cups mayonnaise mixed with 1/4 cup chopped fresh tarragon, 1 1/2 to 2 tablespoons minced garlic, 2 tablespoons lemon juice, and hot sauce and salt to taste.


Makes about 1 2/3 cups

Recipe from


Nutritional Information

Calories 117
Caloriesfromfat 100 %
Protein 0.3 g
Fat 13 g
Satfat 1.8 g
Carbohydrate 0.4 g
Fiber 0.0 g
Sodium 47 mg
Cholesterol 16 mg


2 large eggs
3 cloves peeled garlic
1/3 cup lemon juice
1/2 teaspoon salt
1 cup safflower or canola oil
1/2 cup extra-virgin olive oil
1/4 cup chopped fresh tarragon
1/4 to 1/2 teaspoon hot sauce
lemon juice to taste
salt to taste


In a food processor or blender, whirl 2 large room-temperature egg yolks with 3 cloves chopped garlic, 1/3 cup lemon juice, and 1/2 tsp. salt until completely smooth, at least 30 seconds. With machine running, drizzle in 1/2 cup extra-virgin olive oil plus 1 cup safflower or canola oil, drop by drop for the first 1/4 cup and then in a thin, slow stream, whirling until mixture is thick and smooth, about 3 minutes. Transfer to a bowl and stir in 1/4 cup chopped fresh tarragon and 1/4 to 1/2 tsp. hot sauce, more lemon juice, and more salt to taste.

Nutritional analysis per tablespoon.


January 2014
Also featured in: Sunset, December 2003;
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