Tarragon Mayonnaise

Name: Tarragon Mayonnaise
Prep time: 10 min
Total time: 10 min
Yield: about 3½ cups (850 ml)
Cuisine: French Classic
Ingredients: about 3 yolks (54 g) Egg Yolk; 1 Tbsp (15 ml) Dijon Mustard; 3¼ cups (800 ml) Rapeseed Oil; 1 Tbsp (15 ml) White Wine Vinegar; 1 bunch tarragon (20 g) Tarragon; ½ tsp (3 g) Salt

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

SPREAD · COLD FISH & TASTING PLATES

A spread for cold fish & tasting plates.

William Jørgensen's tarragon mayonnaise for cold fish.

On the jar

ESTRAGONMAYO

Method: blend
Yield: about 3½ cups
Ingredients: 6

Blender sauce. Cook from the recipe

Ratio

Dijon Mustard 15 mlRapeseed Oil 800 mlWhite Wine Vinegar 15 ml

Ingredients

Egg Yolkabout 3 yolks (54 g)
Dijon Mustard1 Tbsp (15 ml)
Rapeseed Oil3¼ cups (800 ml)
White Wine Vinegar1 Tbsp (15 ml)
Tarragon1 bunch tarragon (20 g)
Salt½ tsp (3 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 · 1 national award

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Provenance

William Jørgensen — published sauce recipes in the PantryFlex catalog. Michelin 1* (Gastromé, Aarhus).

Originally published as Estragonmayonnaise.

Adapted from a William Jørgensen recipe (William Jørgensen / DinnerBooking Gastromé).

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 William Jørgensen / DinnerBooking Gastromé (published as “Estragonmayonnaise”). 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