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 Story Originally Appeared On sunset.com

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Recipe Summary test

Yield:
Makes about 1 2/3 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Nutritional analysis per tablespoon.

Nutrition Facts

117 calories; calories from fat 100%; protein 0.3g; fat 13g; saturated fat 1.8g; carbohydrates 0.4g; sodium 47mg; cholesterol 16mg.
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