Tarragon-Juice Mayonnaise

Name: Tarragon-Juice Mayonnaise
Prep time: 10 min
Total time: 10 min
Yield: about 1 cup (260 ml)
Cuisine: French Classic
Ingredients: 1 large Egg; 1 Tbsp (15 ml) Lemon Juice; 1/2 cup (120 ml) Olive Oil; 1/2 cup (120 ml) Vegetable Oil; 1 Tbsp chopped (3 g) Tarragon; 1/2 tsp (3 g) Salt; pinch (0.2 g) White Pepper

Independent adaptation of a publicly published Emeril Lagasse recipe. Not affiliated with, sponsored by, or endorsed by Emeril Lagasse.

SPREAD · FISH, CHICKEN & COLD CUTS

A spread for fish, chicken & cold cuts.

Lagasse's tarragon mayonnaise for fish, chicken, cold cuts.

On the jar

AIOLI

Method: blend
Yield: about 1 cup
Ingredients: 7

Blender sauce. Cook from the recipe

Ratio

Lemon Juice 15 mlOlive Oil 120 mlVegetable Oil 120 ml

Ingredients

Egg1 large
Lemon Juice1 Tbsp (15 ml)
Olive Oil1/2 cup (120 ml)
Vegetable Oil1/2 cup (120 ml)
Tarragon1 Tbsp chopped (3 g)
Salt1/2 tsp (3 g)
White Pepperpinch (0.2 g)

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-Juice 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 · 4 stars · 4 national awards

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Provenance

Cajun–Creole chef of Emeril's New Orleans; James Beard Best National TV Cooking Show and Who's Who of Food & Beverage. Television and a multi-city restaurant brand popularized New Orleans cooking.

Originally published as Homemade Tarragon Mayonnaise.

Adapted from a recipe published by Emeril Lagasse in Emerils.com.

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 Emerils.com (published as “Homemade Tarragon Mayonnaise”). Full citation lives in Provenance.

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