Tarragon-Vinegar Mayonnaise

Name: Tarragon-Vinegar Mayonnaise
Prep time: 10 min
Total time: 10 min
Yield: about 2½ cups (580 ml)
Cuisine: French Classic
Ingredients: about 3 yolks (54 g) Egg Yolk; 2 tsp (10 ml) Tarragon Vinegar; about 2 tsp (10 ml) Dijon Mustard; ½ tsp (3 g) Salt; 2¼ cups (545 ml) Grapeseed Oil

Independent adaptation of a publicly published Brian Mark Hansen recipe. Not affiliated with, sponsored by, or endorsed by Brian Mark Hansen.

SPREAD · LOBSTER & BURNT LEMON

In the published recipe, this is the spread for lobster with burnt lemon.

Brian Mark Hansen's tarragon-vinegar mayonnaise for lobster.

On the jar

TARRAGON-VIN

Method: blend
Yield: about 2½ cups
Ingredients: 5

Blender sauce. Cook from the recipe

Ratio

Tarragon Vinegar 10 mlDijon Mustard 10 mlGrapeseed Oil 545 ml

Ingredients

Egg Yolkabout 3 yolks (54 g)
Tarragon Vinegar2 tsp (10 ml)
Dijon Mustardabout 2 tsp (10 ml)
Salt½ tsp (3 g)
Grapeseed Oil2¼ cups (545 ml)

Method

This sauce needs a blender. The jar is for storing it, not making it.
Combine measured ingredients and blend until smooth.
Taste and adjust salt and acid.

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Companion jar

Tarragon-Vinegar Mayonnaise wants a blender. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

4 kitchens · 7 stars · 1 national award

Herb Mayonnaise★ STARRED KITCHENOn the jar: MAYONNAISE
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Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Brian Mark Hansen works in Nordic / Danish at Alchemist / Copenhagen lineage; credentials include Michelin (Alchemist / Copenhagen lineage).

Adapted from a Brian Mark Hansen recipe (Brian Mark Hansen / Gastrotools).

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Brian Mark Hansen / Gastrotools (published as “Tarragon-Vinegar Mayonnaise”). Full citation lives in Provenance.

Is it safe with raw egg yolk?

This sauce uses raw egg yolk and is never cooked. Use pasteurized eggs if you, or anyone eating it, is pregnant, elderly, or immunocompromised. Keep it refrigerated and follow the source recipe for how long to keep it.

What if it separates?

Oil and acid emulsions can separate in the fridge; that's the fat solidifying, not spoilage. Cap the jar and shake, or let it sit at room temperature a few minutes first, then shake again.

Companion jar