Tarragon Mayonnaise

Name: Tarragon Mayonnaise
Prep time: 10 min
Total time: 10 min
Yield: about 2¾ cups (680 ml)
Cuisine: French Classic
Ingredients: about 3½ yolks (60 g) Egg Yolk; 120g whole eggs Egg; about ¾ tsp (5 g) Salt; about 1½ Tbsp (20 g) Eng Mustard; about 6 Tbsp (100 ml) White Wine Vinegar; 6 g Gelatin; about 1¼ cups (326 ml) Vegetable Oil; about ¼ cup (55 ml) Olive Oil; about 1¼ bunches (25 g) Tarragon

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

SPREAD · LAMB & ROASTED MEATS

In the published recipe, this is the spread for Welsh lamb with broad beans, turnip and tarragon.

Sommerin's tarragon mayonnaise for Welsh lamb.

On the jar

TARRAGON

Method: blend
Yield: about 2¾ cups
Ingredients: 9

Blender sauce. Cook from the recipe

Ratio

White Wine Vinegar 100 mlVegetable Oil 326 mlOlive Oil 55 ml

Ingredients

Egg Yolkabout 3½ yolks (60 g)
Egg120g whole eggs
Saltabout ¾ tsp (5 g)
Eng Mustardabout 1½ Tbsp (20 g)
White Wine Vinegarabout 6 Tbsp (100 ml)
Gelatin6 g
Vegetable Oilabout 1¼ cups (326 ml)
Olive Oilabout ¼ cup (55 ml)
Tarragonabout 1¼ bunches (25 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

Tarragon Vinegar MayonnaiseNATIONAL AWARD WINNEROn the jar: TARRAGON MAY
Gribiche Sauce★ STARRED KITCHENOn the jar: GRIBICHE
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Provenance

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

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?

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 James Sommerin / The Chefs Forum (Welsh lamb; Douglas Willis) (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