Lemon Juice Tarragon Vinegar Mayonnaise

Name: Lemon Juice Tarragon Vinegar Mayonnaise
Prep time: 10 min
Total time: 10 min
Yield: about 2¾ cups (650 ml)
Cuisine: French Classic
Ingredients: about 4 yolks (72 g) Egg Yolk; 1 tbsp tarragon vinegar (15 ml) Tarragon Vinegar; 1 tbsp mustard (15 ml) Dijon Mustard; 2 tbsp lemon (30 ml) Lemon Juice; 2 cups (500 ml) Grapeseed Oil; about ¼ tsp (2 g) Salt; about ¼ tsp (0.5 g) Pepper; 2 Tbsp (30 ml) Cream

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

SPREAD · FESTIVE PLATES & SEAFOOD

In the published recipe, this is the spread for Kerst. The same recipe pairs it with Béarnaise, the béarnaise.

Sergio Herman's tarragon mayonnaise for festive plates.

On the jar

MAYONNAISE

Method: blend
Yield: about 2¾ cups
Ingredients: 8

Blender sauce. Cook from the recipe

Ratio

Tarragon Vinegar 15 mlDijon Mustard 15 mlLemon Juice 30 mlGrapeseed Oil 500 mlCream 30 ml

Ingredients

Egg Yolkabout 4 yolks (72 g)
Tarragon Vinegar1 tbsp tarragon vinegar (15 ml)
Dijon Mustard1 tbsp mustard (15 ml)
Lemon Juice2 tbsp lemon (30 ml)
Grapeseed Oil2 cups (500 ml)
Saltabout ¼ tsp (2 g)
Pepperabout ¼ tsp (0.5 g)
Cream2 Tbsp (30 ml)

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

Lemon Juice Tarragon Vinegar 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 · 1 national award

Herb Mayonnaise★ STARRED KITCHENOn the jar: MAYONNAISE
Lime-Dill Mayonnaise★ STARRED KITCHENOn the jar: LIMEDILL
Celeriac Mayonnaise★ STARRED KITCHENOn the jar: MAYONNAISE
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Sergio Herman works in Belgian / Dutch modern at historical Oud Sluis; credentials include Michelin 3* (historical Oud Sluis).

Originally published as Mayonnaise.

Adapted from a Sergio Herman recipe (Sergio Herman / Barts Boekje (Kerst)).

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 Sergio Herman / Barts Boekje (Kerst) (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.

Companion jar