Cedardock Tarragon Mayonnaise

Name: Cedardock Tarragon Mayonnaise
Prep time: 10 min
Total time: 10 min
Yield: about 2¾ cups (680 ml)
Cuisine: Latin
Ingredients: 60g yolk Egg Yolk; 120g whole eggs Egg; 5g salt Salt; 20g English mustard Eng Mustard; 100g vinegar base White Wine Vinegar; 6g gold-leaf gelatine Gelatin; 300g veg oil Vegetable Oil; 50g olive oil Olive Oil; 25g tarragon Tarragon

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

From a starred kitchen.

Ratio

White Wine Vinegar 100 mlVegetable Oil 326 mlOlive Oil 55 ml

Ingredients

Egg Yolk — 60g yolk
Egg — 120g whole eggs
Salt — 5g salt
Eng Mustard — 20g English mustard
White Wine Vinegar — 100g vinegar base
Gelatin — 6g gold-leaf gelatine
Vegetable Oil — 300g veg oil
Olive Oil — 50g olive oil
Tarragon — 25g tarragon

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

Cedardock 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

Provençal MayoNATIONAL AWARD WINNER
Irongate Gribiche★ STARRED KITCHEN
Olivecrest Gribiche★★★ KITCHEN
Midtown Buttermilk★★★ KITCHEN

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Provenance

James Sommerin — published sauce recipes in the PantryFlex catalog. Michelin 1* (Home / Restaurant James Sommerin, Penarth).

Originally published as Tarragon Mayonnaise.

Adapted from a James Sommerin recipe (James Sommerin / The Chefs Forum (Welsh lamb; Douglas Willis)).

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?

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 James Sommerin / The Chefs Forum (Welsh lamb; Douglas Willis) (published as “Tarragon Mayonnaise”). Full citation lives in Provenance.

Companion jar