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.

This recipe goes with Mendo Crab Cakes

Yield: Makes about 1 2/3 cups
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 117
  • Calories from fat: 100%
  • Protein: 0.3g
  • Fat: 13g
  • Saturated fat: 1.8g
  • Carbohydrate: 0.4g
  • Fiber: 0.0g
  • Sodium: 47mg
  • Cholesterol: 16mg


  • 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


  1. 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.
  2. Nutritional analysis per tablespoon.
Also featured in: Sunset, December 2003
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