Tarragon Mayonnaise

Name: Tarragon Mayonnaise
Prep time: 10 min
Total time: 10 min
Yield: about 2¼ cups (560 ml)
Cuisine: French Classic
Ingredients: about 1½ Tbsp (19 ml) Dijon Mustard; about 3 yolks (50 g) Egg Yolk; 1 tsp (5 ml) White Wine Vinegar; 1¾ cups (435 ml) Rapeseed Oil; about 6 Tbsp (100 ml) Olive Oil; fresh tarragon, for infusing the oil Tarragon; about ¼ tsp (2 g) Salt; about ¼ tsp (0.5 g) Pepper

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

SPREAD · LAMB RIBS & GRILLED MEATS

In the published recipe, this is the spread for trio of lamb with nettle puree.

The spread from Nieder's trio of lamb with nettle puree.

On the jar

MAYONNAISE

Method: blend
Yield: about 2¼ cups
Ingredients: 8

Blender sauce. Cook from the recipe

Ratio

Dijon Mustard 19 mlWhite Wine Vinegar 5 mlRapeseed Oil 435 mlOlive Oil 100 ml

Ingredients

Dijon Mustardabout 1½ Tbsp (19 ml)
Egg Yolkabout 3 yolks (50 g)
White Wine Vinegar1 tsp (5 ml)
Rapeseed Oil1¾ cups (435 ml)
Olive Oilabout 6 Tbsp (100 ml)
Tarragonfresh tarragon, for infusing the oil
Saltabout ¼ tsp (2 g)
Pepperabout ¼ tsp (0.5 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 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 · 3 national awards

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Provenance

Heiko Nieder works in Modern European / precision flavour at The Restaurant; credentials include Michelin 2* (The Restaurant, The Dolder Grand, Zürich).

Adapted from a Heiko Nieder recipe (Norbert Niederkofler / Great Italian Chefs (trio of lamb with nettle puree)).

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 Norbert Niederkofler / Great Italian Chefs (trio of lamb with nettle puree) (published as “Tarragon 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