Tarragon Vinegar Mayonnaise

Name: Tarragon Vinegar Mayonnaise
Prep time: 5 min
Total time: 5 min
Yield: about 2½ cups (590 ml)
Cuisine: French Classic
Ingredients: 2 Tbsp (30 ml) Dijon Mustard; 1 Tbsp (15 ml) Tarragon Vinegar; 3/4 tsp (4.5 g) Salt; 1/2 tsp (1 g) White Pepper; about 3 yolks (54 g) Egg Yolk; 2 cups mild olive or vegetable oil (480 ml) Olive Oil

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

SPREAD · EGGS, VEGETABLES, FISH & CHICKEN

A spread for eggs, vegetables, fish & chicken.

Pépin's spread for eggs, vegetables, fish & chicken.

On the jar

TARRAGON MAY

Method: shake
Yield: about 2½ cups
Ingredients: 6
Jar batch: 0.5× recipe

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Ratio

OLIVE OIL 480 mlDIJON 30 ml

Ingredients

Dijon Mustard2 Tbsp (30 ml)
Tarragon Vinegar1 Tbsp (15 ml)
Salt3/4 tsp (4.5 g)
White Pepper1/2 tsp (1 g)
Egg Yolkabout 3 yolks (54 g)
Olive Oil2 cups mild olive or vegetable oil (480 ml)

Method

Pour to the lines in order (bottom → top): OLIVE OIL, DIJON.
Add by count: 1½ EGG YOLKS.
Season to finish: SALT (about ½ tsp), WHITE PEPPER (about ¼ tsp), TARRAGON VIN (about 1½ tsp).
Cap the jar and shake until emulsified.

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Keep this recipe

It breaks. The shake fixes it.

You found this recipe once. On a PantryFlex jar it's printed in glass. If it separates in the fridge, cap it and shake; the ratio is already right, it just needs remixing.

2 kitchens · 1 star · 2 national awards

Tarragon Vinegar MayonnaiseNATIONAL AWARD WINNEROn the jar: TARRAGON MAY
Sauce RavigoteNATIONAL AWARD WINNEROn the jar: RAVIGOTE
Tomato Capers RavigoteNATIONAL AWARD WINNEROn the jar: TOMATO CAPER
Gribiche Sauce★ STARRED KITCHENOn the jar: GRIBICHE

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Provenance

French technique teacher and TV host based in Madison, Connecticut; James Beard Lifetime Achievement and Cookbook Hall of Fame. Former Howard Johnson's corporate kitchens and Le Pavillon lineage.

Originally published as Mayonnaise.

Adapted from a Jacques Pépin recipe (Saveur / Jacques Pépin Oeufs Mayonnaise).

FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 0.5× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so 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 Saveur / Jacques Pépin Oeufs Mayonnaise (published as “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.

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