Tarragon Mayonnaise

Name: Tarragon Mayonnaise
Prep time: 10 min
Total time: 10 min
Yield: about 2¼ cups (560 ml)
Cuisine: French Classic
Ingredients: 20g of mustard Dijon Mustard; 50g of egg yolk Egg Yolk; 5g of white wine vinegar White Wine Vinegar; 400g of rapeseed oil Rapeseed Oil; 100ml of olive oil, warmed and infused with tarragon Olive Oil; fresh tarragon, for infusing the oil Tarragon; salt, to season (2 g) Salt; pepper, to season (0.5 g) Pepper

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

Mayonnaise from a starred kitchen.

Ratio

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

Ingredients

Dijon Mustard — 20g of mustard
Egg Yolk — 50g of egg yolk
White Wine Vinegar — 5g of white wine vinegar
Rapeseed Oil — 400g of rapeseed oil
Olive Oil — 100ml of olive oil, warmed and infused with tarragon
Tarragon — fresh tarragon, for infusing the oil
Salt — salt, to season (2 g)
Pepper — pepper, to season (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.

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.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

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.