blend · mayo
★ STARRED KITCHENPrep 10 minStonehouse Estragonmayonnaise
Independent adaptation of a publicly published William Jørgensen recipe. Not affiliated with, sponsored by, or endorsed by William Jørgensen.
From a starred kitchen.
Ratio
Ingredients
- Egg Yolk — 3 egg yolks
- Dijon Mustard — 1 spsk Dijon (15 ml)
- Rapeseed Oil — ~8 dl rapeseed oil (800 ml)
- White Wine Vinegar — 1 spsk white-wine or apple vinegar (15 ml)
- Tarragon — 1 bunch tarragon (20 g)
- Salt — salt (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.
Companion jar
Stonehouse Estragonmayonnaise 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 · 9 stars · 1 national award
- Lemongate Lime–dill Mayonnaise★ STARRED KITCHEN
- Ivorycourt Mayonesa De Hierbas★ STARRED KITCHEN
- Umbergate Cocktail★★★ KITCHEN
- Midtown Buttermilk★★★ KITCHEN
First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
William Jørgensen — published sauce recipes in the PantryFlex catalog. Michelin 1* (Gastromé, Aarhus).
Originally published as Estragonmayonnaise.
More from this kitchenFAQ
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 William Jørgensen / DinnerBooking Gastromé (published as “Estragonmayonnaise”). Full citation lives in Provenance.